Cream of Cilantro Soup

A silky, very rich yet delicately flavored Mexican cilantro cream soup great served on a special occasion. Fresh cilantro gives flavor and heavy Mexican cream gives the soup body and richness.

📝 Ingredients

• 1 large bunch cilantro
• 1/2 white onion
• 1 clove garlic
• 3/4 cup Mexican cream (not sour cream)
• 1 cup low salt chicken broth
• 4 cups water
• 1/4 tsp. black pepper
• 1 tsp. salt
• 2 tbsp. cooking oil

👨‍🍳 Instructions

1. 1Roughly chop the onions and garlic and fry them in 2 tablespoons of cooking oil until they start to soften and turn translucent.
2. 2Add the bunch of cilantro and sauté over medium heat until the cilantro has wilted.
3. 3Add 2 cups of water and black pepper to the pan and simmer for 5 minutes.
4. 4Blend the sauteed onions, garlic, and cilantro and cooking liquid with 2 cups of water until smooth, about 1 minute.
5. 5Strain the mixture into a mixing bowl. Press firmly on the pulp to extract as much flavor as possible.
6. 6Allow the cream to come to room temperature and allow the blended cilantro base to cool for 10 minutes before adding to the cream.
7. 7Add a few tablespoons of soup base into the cream and gently stir to incorporate.
8. 8Continue adding a few tablespoons of base at a time while continually stirring.
9. 9Once you have added all of the soup base add 2 cups of water and stir for 30 seconds to ensure that all of the soup base and water are incorporated into the cream and there are no lumps in the cream.
10. 10Warm 1 cup of chicken broth in a pot but don't bring the broth to a boil because if the broth is boiling the cream will clump when you pour the mixture into it. Slowly pour the soup base into the broth.
11. 11Very gently simmer the soup for about 15 minutes. Over this time the soup will thicken. Do not allow it to come to a boil or the soup may clump.
12. 12Serve immediately.