Fresh Coriander Soup Sopa De Coentro Food

CARROT AND CORIANDER SOUP II

Steps:

• Place the carrots, onion, vegetable broth and cilantro into a large saucepan. Bring to a boil, and cook until the carrots are tender, about 10 minutes. Remove from heat and allow to cool slightly.
• Puree the soup until smooth, using a blender or food processor. Reheat before serving if necessary.

PORTUGUESE CORIANDER SOUP (SOPA DE COENTRO)

Steps:

• Heat the oil in a large pot over moderate heat and saute the onion and garlic until tender but not brown.
• Add the stock, potatoes, salt, pepper, and cayenne and cook until the potatoes are tender, 20 to 30 minutes.
• Puree in an electric blender or food processor or press through a fine-mesh strained if desired.
• Serve hot or cold, adding the coriander immediately before serving.

FRESH CORIANDER SOUP (SOPA DE COENTRO)

Steps:

• In a large heavy saucepan, sauté the onions and garlic in 3 tablespoons of olive oil for about five minutes.
• Add the remaining tablespoon of oil and the potatoes and stir fry for another minute.
• Add the broth, cover and simmer for about 45 minutes or until the potatoes are mushy.
• Remove from the heat and puree the soup, using an immersion blender.
• Now stir in salt and pepper and the coriander (cilantro), cover, and refrigerate for 24 hours.
• After 24 hours, the soup is ready to be served cold, or, once you have gently heated it over moderate heat, it can be served hot.

FRESH TOMATO AND CORIANDER SOUP

Steps:

• In a blender blend the tomato juice, the jalapeño pepper, and the sugar until the mixture is smooth. Strain the mixture through a sieve set over a bowl, discard the solids, and stir in the orange juice, the coriander, and enough water to thin the soup to the desired consistency. Season the soup with salt and pepper, chill it, covered, for 1 hour, or until it is cold, and serve it with the sour cream.

COLD CUCUMBER SOUP WITH FRESH CORIANDER

Steps:

• Peel the cucumbers and chop them coarsely. Chop the scallions.
• Place the cucumbers, scallions and coriander leaves in a blender and process until finely pureed. You may need two shifts. The soup can also be prepared using a food processor but the texture will not be as fine.
• Transfer to a bowl and stir in the yogurt. Add the lime juice. Season with cumin, just a dash of salt and pepper to taste. Chill until ready to serve and stir before serving. Garnish each serving with a thin slice of cucumber topped with a sprig of coriander.