Portuguese Coriander Soup Sopa De Coentro Food

PORTUGUESE CORIANDER SOUP (SOPA DE COENTRO)

Portuguese Coriander Soup (Sopa De Coentro) image

There is no point to making this soup unless you use fresh cilantro. This soup is usually pureed and served as a cream soup, but you can leave it chunky for a more rustic presentation. Adapted from Worldwide Recipes.

Provided by TxGriffLover

Categories Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons olive oil
2 -3 onions, chopped
2 -4 garlic cloves, finely chopped
6 cups chicken stock
3 -4 medium potatoes, peeled and coarsely chopped
salt & freshly ground black pepper
cayenne pepper
1 cup chopped cilantro (coriander leaves)

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.

Nutrition Facts : Calories 398.2, Fat 18, SaturatedFat 3.1, Cholesterol 10.8, Sodium 528.4, Carbohydrate 46.8, Fiber 4.4, Sugar 9.3, Protein 13

FRESH CORIANDER SOUP (SOPA DE COENTRO)

Fresh Coriander Soup (Sopa De Coentro) image

I know there are those who say they don't like cilantro or coriander or Chinese parsley. I am not one of those people and this soup is so delicious and comforting when served hot in cold weather, and soothing when served cold in hot weather. It's another Portuguese recipe adapted from Jean Anderson's Foods of Portugal. This is very easy to make but it requires a good 24 hours in the fridge, so plan accordingly.

Provided by Chef Kate

Categories Potato

Time P1DT1h30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 yellow onions, peeled and coarsely chopped
2 large garlic cloves, peeled and minced (or more)
4 tablespoons olive oil
4 potatoes, medium, peeled and coarsely chopped (I use Yukon gold)
6 cups chicken broth (preferably homemade and unsalted)
salt
cayenne pepper
3/4 cup fresh coriander leaves (cilantro, about one bunch(no stems)

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.

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