Crazy-good cilantro soup

217

PREP TIME

30 min

TOTAL TIME

40 min

Makes

6 Servings

Crazy-good cilantro soup


Ingredients

  • 2 bunches cilantro , stems trimmed about 2 inches and washed well
  • 2 cups low-sodium chicken broth
  • 2 tsp olive oil
  • 1 cup slivered blanched almonds
  • 2 tbsp unsalted butter
  • 2-Jan small onion , about 1/3 cup
  • 1 small leek , white part only, chopped, about 1 cup
  • 1 garlic clove
  • 2 tbsp all-purpose flour
  • 1/4 cup dry white wine
  • 1 1/2 cups 3.25% milk
  • 1/2 tsp salt
  • Mexican crema , optional

Instructions

  • Bring a medium pot filled halfway with water to a boil. Add cilantro and cook for 1 min. Drain and rinse under cold running water until cool. Squeeze out water, then transfer to a blender.
  • Add broth to cilantro. Whirl until puréed, about 1 min. Set a sieve over a deep bowl and pour puréed liquid through sieve. Use a ladle to press all liquid through sieve. Discard solids. Rinse out blender.
  • Heat same pot over medium. Add oil, then almonds. Stir constantly until toasted, about 2 min. Transfer to a plate.
  • Melt butter in pot. Add onion, leek and garlic. Cook until onion and leek start to soften, about 3 min. Stir in flour and cook 1 min. Add wine, stirring constantly until absorbed, about 1 min. Gradually whisk in milk until mixture thickens, about 2 min. Pour milk mixture into blender along with almonds and salt. Whirl at least 3 min until finely puréed. Return both almond-milk and cilantro mixtures to pot. Stir until warm. Ladle into bowls and top with dollops of Mexican Crema.

Nutrition (per serving)

  • Calories
  • 223,
  • Protein
  • 8 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 17 g,
  • Fibre
  • 2 g,
  • Sodium
  • 437 mg.

Mexican crema:

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