Cilantro Potato Soup Food

CILANTRO POTATOES

Steps:

• In a large cast-iron or other heavy skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir until tender and lightly browned, 20-25 minutes. Drain. Sprinkle with salt.

ABSOLUTELY ULTIMATE POTATO SOUP

Steps:

• In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
• Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
• In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

CARROT CHILE AND CILANTRO SOUP

Steps:

• Heat oil in a large pot over medium heat. Heat garlic, cilantro and chili paste. Saute onion until tender. Stir in carrots and potato; cook 5 minutes and then pour in vegetable broth.
• Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth.

POTATO SOUP

Steps:

• In a Dutch oven, cook the bacon over medium heat until done.
• Remove bacon from pan, and set aside.
• Drain off all but 1/4 cup of the bacon grease.
• In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear.
• Add the garlic, and continue cooking for 1 to 2 minutes.
• Add the cubed potatoes, and toss to coat.
• Saute for 3 to 4 minutes.
• Return the bacon to the pan, and add enough chicken stock to just cover the potatoes.
• Cover, and simmer until potatoes are tender.
• In a separate pan, melt the butter over medium heat.
• Whisk in the flour.
• Cook stirring constantly, for 1 to 2 minutes.
• Whisk in the heavy cream, tarragon and cilantro.
• Bring the cream mixture to a boil, and cook, stirring constantly, until thickened.
• Stir the cream mixture into the potato mixture.
• Puree about 1/2 the soup, and return to the pan.
• Adjust seasonings to taste.

CILANTRO AND GARLIC POTATOES

Steps:

• Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). When the oil is hot, add potatoes, and cook until golden brown, about 8 minutes. Drain on paper towels.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the cilantro and garlic; cook and stir for about 5 minutes. After draining the potatoes, add them to the skillet along with the cumin, lemon juice and salt. Stir to coat the potatoes, and serve.

CILANTRO POTATO SOUP

Steps:

• Saute onion and garlic slowly until tender.
• Add the broth, potatoes.
• Cook til the potatoes are tender about half an hour.
• Add 3/4 cup of the cilantro.
• Use an immersion blender or food processor (or etc -- ) to puree.
• Serve hot or cold, and add the remaining cilantro right before serving.
• Stir in a squeeze of fresh lime right before serving, if desired.

POTATO SOUP

Steps:

• Place first 9 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 5-6 hours or until potatoes are tender., Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup cheese and the bacon, cilantro and remaining cream. Cook, covered, on low until slightly thickened, about 30 minutes. Serve with remaining cheese.

PORTUGUESE POTATO AND CILANTRO SOUP

Steps:

• In a large saucepan, saute the onions and garlic in 3 Tablespoons of oil for 5 minutes, until limp, then add the last Tablespoon of oil and the potatoes and stir-fry for a minute.
• Add the stock, cover, and simmer for 45 minutes, until the potatoes are mushy.
• Remove from heat and puree.
• Return the soup to the pot, season with salt and cayenne, and stir in the chopped cilantro.
• You can serve the soup cold--or reheat by slowly bringing it to a simmer.
• Ladle into soup plates and top with a sprinkling of cilantro or chives.

GINGER AND SWEET POTATO SOUP WITH CILANTRO

Steps:

• Heat oil in a 4- to 6-quart Dutch oven or soup pot over medium-high heat. Add leek and carrot; cook, stirring often, until they begin to soften, 2 to 3 minutes. Stir in sweet potatoes (or yams) and chopped ginger. Add broth and bring to a boil. Cover, reduce heat to low and simmer until sweet potatoes are soft, about 30 minutes.
• In batches, if necessary, transfer the soup to a blender or food processor and process until smooth. Return the soup to the pot, season with salt and reheat. Just before serving, stir in grated ginger. Whisk yogurt and milk in a small bowl until smooth. Ladle soup into bowls; drop a large dollop (or several small dollops) of thinned yogurt onto each one. Draw the tip of a knife or a toothpick through the yogurt to make decorative swirls. Garnish with cilantro and serve with lime wedges for squeezing into the soup.

CILANTRO-LIME SOUP

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until slightly softened, about 3 minutes. Add chili powder; stir 1 minute. Add chicken; stir 2 minutes. Add broth, corn, tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil. Reduce heat and simmer until chicken is cooked through, about 10 minutes. Discard cilantro sprigs. (Can be made 1 day ahead. Chill. Bring to simmer before continuing.)
• Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream.

ZUCCHINI, POTATO, AND CILANTRO SOUP

Steps:

• Melt butter in heavy large saucepan over medium-high heat. Add chile and fennel seeds; stir 30 seconds. Add next 3 ingredients; sauté 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 15 minutes.
• Purée soup in batches in blender, adding cilantro and 1 teaspoon lime juice to first batch. Return puree to same pan. Season to taste with salt, pepper, and more lime juice, if desired. Rewarm, if necessary, and serve.

GAR-LEEKY CILANTRO POTATO SOUP

Steps:

• Saute chopped garlic and leeks in olive oil while you peel and dice the potatoes. When the leeks are softened, add the broth and bring back to a boil. Add the potatoes and cook until soft. Add a cup or two of water if needed. While the potatoes are cooking remove the large stems of the cilantro and chop. Add cilantro for the last 5 minutes of cooking. I use a hand blender at this point to smooth the soup, but if you are more patient than me, you can cook it another few minutes until the starch in the potatoes thickens it up.
• The broccoli adds more nutritional value but sort of mutes the cilantro. Leave it out for a stronger cilantro taste.
• If you're not dairy conscious, serve with a dollop of sour cream on top!