Cilantro Soup With Monkfish Recipes

TOMATO CILANTRO SOUP

Steps:

• Heat oil in a large heavy pot over medium-high heat.
• Add onion and cook, stirring, until softened. Add garlic, cumin and paprika and cook 1 minute, stirring.
• Add tomatoes, water or vegetable stock, tomato paste, cilantro and 2 teaspoons salt. Bring to a simmer, cover and continue to simmer 30 minutes.
• Turn off heat, remove and discard cilantro and blend with immersion blender (or food processer or regular blender) until smooth. Season to taste with salt, pepper, lime juice and cayenne.
• Serve hot or cold, with a spoonful of yogurt in each bowl sprinkled with cilantro leaves.

CILANTRO AND GARLIC SOUP

Steps:

• Place the garlic, 2 cups cilantro, and 1 teaspoon salt in a food processor and process until well incorporated. With the machine running, slowly pour in the oil and process until a paste is formed; stop the machine to scrape down the sides of the bowl if necessary.
• Place the toast in 4 soup bowls and top with the poached eggs. Bring 5 cups of the egg poaching liquid to a gentle simmer, whisk in the cilantro paste, and season with salt and pepper.
• Ladle the soup into bowls, garnish with cilantro, and serve.

CREAM OF CILANTRO SOUP

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.

CILANTRO SOUP WITH MONKFISH

Steps:

• Place konbu in saucepan with 4 cups water over medium heat. Slowly heat to not quite boiling. Adjust heat so this takes about 10 minutes. Immediately remove konbu and discard. Add bonito flakes. Bring to a boil and remove from heat. When flakes sink to bottom of pot, strain broth through fine sieve lined with coffee filter or paper towel. Transfer broth to clean saucepan.
• Bring broth to a boil. Add sake and soy sauce. Season to taste with salt. Remove from heat.
• Cut monkfish in 1/2-inch slices. Season with salt and pepper. Dust lightly with arrowroot.
• Place oil in deep-fryer, deep saucepan or wok. Bring to about 350 degrees and deep-fry monkfish until crisp and golden, 2 1/2 to 3 minutes. Drain briefly on paper towel and place 2 to 3 slices fish in center of each of 4 warm shallow soup plates.
• Reheat broth. Add cilantro. Pour over monkfish. Top fish with a cluster of chives and slice of lime and serve.