Creamy Coriander Cilantro Soup Recipes

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.

VEGAN CREAM OF CORIANDER (CILANTRO) SOUP

Steps:

• Place cilantro leaves in a blender with 1 cup of the vegetable stock and blend to form a puree. Set aside.
• Melt the vegan butter in a large saucepan, add the onion and garlic, and sauté until soft but not brown. Add the flour and stir to make a roux. Gradually add the remaining broth, stirring with a whisk after each addition.
• Add the cilantro puree, stirring to blend thoroughly. Cover and simmer 15 to 20 minutes.
• Stir in the coconut cream. Using either an immersion blender or in batches in a blender process until smooth.

CREAMY CORIANDER / CILANTRO SOUP

Steps:

• Simmer the carrot, potato and leek in the broth until soft, roughly 10 minutes.
• To make the béchamel sauce, melt the butter over low heat in a deep saucepan.
• Sprinkle the flour over the butter and whisk until a pale golden color.
• Add the milk and whisk constantly for 10 minutes until the sauce is smooth and creamy.
• Season with the soy sauce and pepper.
• Remove from the heat, whisk in the egg yolks, being careful not to curdle the mixture, which will happen if it's too hot. Cook, stirring constantly, until the sauce thickens.
• In a food processor or blender, puree the carrot, potato and leek mixture with the broth. You'll have to do this in a few batches unless you have a REALLY BIG blender. ;).
• Add the coriander leaves and soy sauce and blend until smooth.
• Add the béchamel sauce and nuts to the food processor or blender and blend/chop. I added the nuts to about 2 cups of fluid so they'd break up easier instead of flying around in a huge sea of soup as far from the evil blades at the bottom as possible. I tricked them! NYA-HA-HAAAAA!
• *ahem* Sorry.
• Pour everything back into the saucepan over low heat and heat through, stirring.
• While still warm, toss in the cheese, stir for one minute and serve.

BLACK BEAN SOUP WITH CILANTRO CREAM

Steps:

• Combine the sun dried tomatoes and 1 cup boiling water in a small bowl. Make sure the tomatoes are covered and let stand until the tomatoes are soft. Drain, reserving the liquid, and then chop the tomatoes.
• Heat the olive oil in a large saucepan and sauté the bacon and onion until the onion is soft. Add the tomatoes, tomato liquid, beans, chicken or vegetable stock, garlic, cumin and hot pepper sauce. Mix well. Bring to a boil, then reduce heat and simmer, covered, for five minutes. Remove from the heat and stir in the cilantro (coriander) leaves.
• Blend with a stick blender (or in batches in the blender or food processor) until smooth. Return to the saucepan and heat gently before serving.
• To make the coriander cream: Combine all ingredients in a small bowl and mix well.
• Ladle hot soup into bowls and drizzle with the Cilantro Cream. You may garnish with some more chopped cilantro (coriander) if you wish.
• Notes: I have made this using my own oven dried cherry tomatoes and I usually save half a cup of the soup which does not get blended to give a bit more texture when added at the end.

CARROT AND CILANTRO SOUP

Steps:

• Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chile pepper until tender. Mix in tomatoes, vegetable stock, 1/2 the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
• Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through.
• Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.

CORIANDER (CILANTRO) AND COCONUT SOUP

Steps:

• Heat the chicken stock, tom yum cube, ginger, spring onions/scallions, chillies, lemon grass and garlic together.
• Simmer gently for 30 minutes.
• Strain the mixture, and liquidize with the coriander/cilantro stalks, lime juice, fish sauec and coconut milk.
• Return to the pan, reheat and simmer gently for 5 minutes.
• Strain once more and return to the rinsed out pot.
• Add cream, and finely chopped coriander/cilantro to the soup and heat through once more.
• Ladle into bowls and serve immediately.