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2010-01-14 digital edition

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2010-01-14 / Community News

From the Chef’s Corner

Cream of Cilantro Soup
by Chef Deedle

I never in my wildest dreams thought I would rave over a cilantro dish. But, through my years of cooking, I have really become infatuated with this dark green vegetable. The flavor goes a long way; therefore, I usually use about half of what the recipe calls for.
½ bunch of fresh cilantro
2 cans chicken broth
1 can beef broth
2 tbsp. butter
2-3 tbsp. flour
1-8 oz. pkg. fat-free cream cheese
1-8 oz. Container light sour cream
2-3 garlic cloves, minced
salt to taste
¼ tsp. ground red pepper
¼ tsp. ground cinnamon
Garnishes: Fresh cilantro sprigs, light sour cream

Remove stems from cilantro; add coarsely chopped leaves.

Process cilantro and 1 cup chicken broth in a blender or food processor until blended, stopping to scrape down sides.

Melt butter in a Dutch oven, over medium heat; whisk in flour. Gradually add remaining broths, whisking constantly until mixture is smooth. Boil one minute. Stir in cilantro mixture, cream cheese, and next 5 ingredients; simmer soup 15 minutes. Garnish, if desired. This is one soup you will do again and again.

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