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Crazy-good cilantro soup

Chatelaine | posted Friday, Apr 8th, 2016

soup

Prep: 30 minutes
Total time: 40 minutes

Makes: 6 servings

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

 

Directions

  1. 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.
  2. 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.
  3. Heat same pot over medium. Add oil, then almonds. Stir constantly until toasted, about 2 min. Transfer to a plate.
  4. 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.
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