Cream of Cilantro Soup

Cream of Cilantro Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

6 Servings

This was my blue-ribbon winning recipe for the 2000 Wichita Eagle Holiday Cookbook.

Ingredients

  • ½ Cup Butter
  • 1 bunch Cilantro
  • 1 Cup Onion, coarsely chopped
  • 2 Celery ribs, coarsely chopped
  • 1 ½ tsp. Cumin
  • 1 Garlic clove
  • 2 Jalapeno Peppers, coarsely chopped
  • ½ Cup Flour
  • 4 – 14.5 oz. cans Chicken Broth
  • 1 Bay Leaf
  • ¼ tsp. Pepper
  • 2 Cups Cream
  • 1 Cup Monterrey Jack Cheese, shredded

Instructions

  1. Melt butter in 4 qt. saucepot over medium-high heat.
  2. Chop ¼ cup cilantro and reserve. Add rest of bunch of cilantro, stems and all, the onion, celery, cumin, garlic, and jalapeños to pot. Cook, stirring constantly, 5-7 minutes or until tender.
  3. Stir in flour, and cook mixture stirring constantly, 7 minutes or until mixture is golden brown.
  4. Add chicken broth, stirring rapidly until blended; add bay leaf. Bring to a boil; reduce heat and simmer 20 minutes.
  5. Pour through a wire strainer; discard vegetables.
  6. Stir in pepper and cream; cook on low for 5 minutes.
  7. Add shredded cheese and remaining cilantro.
  8. Serve.

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