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Cream of Cilantro Soup (serves 6-8)



1 c. butter (2 sticks)

1/4 c. flour

1/2 t. salt


6 c. milk (1.5 quarts)


1/2 c. onion, chopped

2 jalapenos, seeded and chopped

1 bunch fresh cilantro

2 cloves garlic, chopped

1/2 t. cumin


3 c. whipping cream or half-n-half



In large stockpot, melt butter over medium heat. Stir in flour and salt. Cook for 1 minute, stirring constantly.


Remove from heat. Slowly add milk, stirring constantly until smooth.


Put onion, jalapenos, cilantro, garlic cloves, and cumin in a food processor or blender. Pulse until smooth. Add to milk mixture, return to low heat until slightly thickened and hot. Do not boil.


When soup is steaming, stir in cream or half-n-half. Garnish with a sprig of cilantro.



NOTE: If you adjust the recipe by cutting it in half, but keeping the flour amount the same, it makes a terrific baking sauce for chicken (covered at 325 degrees for an hour).


Juli Stephenson
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