Canary Island Cilantro Soup Food

CREAM OF CILANTRO SOUP

Cream of Cilantro Soup image

Make and share this Cream of Cilantro Soup recipe from Food.com.

Provided by Diana Adcock

Categories Tex Mex

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 bunches fresh cilantro, take 1 bunch and wash,stems removed and leaves chopped (Remove 6 T. from the other bunch to set aside for garnish)
1 (32 ounce) can low-sodium low-fat chicken broth or 1 (32 ounce) can low-sodium low-fat vegetable broth
2 teaspoons butter
2 teaspoons flour
1 (8 ounce) package reduced-fat cream cheese or 1 (8 ounce) package fat free cream cheese
1 pint sour cream
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon cumin
sour cream
6 teaspoons chopped cilantro
red pepper flakes

Steps:

In a food processor puree the cilantro with 1 cup of the broth, and blend to smooth.
In a large saucepan melt the butter over medium heat and whisk in the flour.
Slowly add the remaining broth, whisking to smooth.
Boil, while whisking, for 1 minute.
Stir in the cream cheese, cilantro mixture, sour cream, garlic, salt, pepper, cumin.
Reduce heat and simmer for 15 minutes.
Ladle into bowls and offer garnishes at the table.

Nutrition Facts : Calories 406.1, Fat 36.2, SaturatedFat 22.5, Cholesterol 87.4, Sodium 540.9, Carbohydrate 11.2, Fiber 0.6, Sugar 0.5, Protein 10.3

CANARY ISLAND CILANTRO SOUP

Canary Island Cilantro Soup image

The "chicken soup" of the Canary Islands, this is famed a sure cure to any ailment! Besides its healing properties, it is really good!

Provided by canarygirl

Categories Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 medium onion, finely minced
1 ripe tomatoes, peeled and seeded,finely chopped
2 cloves garlic, mashed
3 medium potatoes, peeled and diced roughly
1/4 cup rice
1 bunch fresh cilantro, divided
1 green pepper, cut in half
2 bouillon cubes (I use knorr beef)
1 pinch sea salt
1/2 teaspoon paprika
2 tablespoons olive oil
1 1/2 quarts water, enough to cover vegetables

Steps:

In a med-large soup pot, heat about 2 Tblsp of olive oil.
Sautee onion, garlic, tomato, potatoes, and paprika over fairly high heat until the onions are translucent.
Add boullion, 1/2 of the green pepper (in one chunk) 2/3 of the bunch of cilantro, tied with a string (the bunch), and the salt to taste.
Add enough water to cover vegetables completely, with about 1-2 inches above the veggies.
Bring to a boil, cover, reduce heat and simmer for about 20-30 minutes.
About half way through cooking time, add the rice.
Adjust salt, remove green pepper and bunch of cilantro, discard.
Chop the remaining green pepper and cilantro and serve each soup plate with fresh chopped green pepper and sprinkle with cilantro.
Serve with"queso fresco" and baguettes.

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