Mexican Food Journal
Very rich and creamy Mexican cream of cilantro soup.
- 1 Large bunch cilantro
- ½ white onion
- 1 clove garlic
- ¾ cup Mexican cream (not sour cream)
- 1 cup low salt chicken broth
- 4 cups water
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons cooking oil
Roughly chop the onions and garlic and fry them in 2 tablespoons of cooking oil until the start to soften and turn translucent.
Add the bunch of cilantro and sauté over medium heat until the cilantro has wilted.
Add 2 cups of water and black pepper to the pan and simmer for 5 minutes.
Blend the sauteed onions, garlic and cilantro and cooking liquid with 2 cups of water until smooth, about 1 minute.
Strain the mixture into a mixing bowl. Press firmly on the pulp to extract as much flavor as possible.
Allow the cream to come to room temperature and allow the blended cilantro base to cool for 10 minutes before adding to the cream.
Add a few tablespoons of soup base into the cream and gently stir to incorporate.
Continue adding a few tablespoon of base at a time while continually stirring.
Once 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 is incorporated into the cream and there are no lumps in the cream.
Warm 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.
Very gently simmer the soup for about 15 minutes. Over this time the soup will thicken. Do not allow it come to a boil or the soup