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Cream of Cilantro Soup

Cream of Cilantro Shooters

½ cup butter

½ cup chopped fresh cilantro, divided

1 medium onion, chopped

2 celery stalks, chopped

1 ½ teaspoons ground cumin

1 garlic clove, chopped

2 jalapeno peppers, seeded and chopped

1 shallot, chopped

½ cup all-purpose flour

4 (14 ½ ounce) cans chicken broth

1 bay leaf

¼ teaspoon pepper

2 cups whipping cream

1 cup (4 ounces) shredded Monterey Jack cheese 


Melt butter in a large Dutch oven or stockpot over medium-high heat; add ¼ cup chopped cilantro, onion, and next 5 ingredients.  Cook, stirring constantly, 5 to 7 minutes or until tender. 

Stir in flour, and cook mixture over medium heat, stirring constantly, 7 minutes or until mixture is golden brown. 

Add chicken broth, stirring rapidly until blended; add bay leaf.  Bring mixture to a boil; reduce heat, and simmer 20 minutes. 

Stir in pepper and whipping cream; cook 5 minutes. 

Pour mixture through a wire-mesh strainer into a bowl, discarding vegetables. 

Add shredded Monterey Jack cheese and remaining ¼ cup chopped cilantro. 

Pour soup into individual serving bowls. 

Yield: 2 quarts


Picture by Starla

About Dallas Garden Buzz

Dallas County Master Gardeners growing and sharing from The Raincatcher's Garden.

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