Soups

Crazy-Good cilantro soup

6
6
2 bunches cilantro, stems trimmed about 2 inches and washed well
2 cups low-sodium chicken broth
2 tsp olive oil
1 cup slivered blanched almonds
2 tbsp unsalted butter
1/2 small onion, chopped, about 1/3 cup
1 small leek (white part only), chopped, about 1 cup
1 garlic clove
2 tbsp all-purpose flour
1/4 cup dry white wine
1 1/2 cups 3.25% milk
1/2 tsp salt
Mexican Crema (optional)
Bring a medium pot filled halfway with water to a boil. Add cilantro and cook for 1 min. Drain and rinse under cold running water until cool. Squeeze out water, then transfer to a blender. Add broth to cilantro. Whirl until puréed, about 1 min. Set a sieve over a deep bowl and pour puréed liquid through sieve. Use a ladle to press all liquid through sieve. Discard solids. Rinse out blender. Heat same pot over medium. Add oil, then almonds. Stir constantly until toasted, about 2 min. Transfer to a plate. Melt butter in pot. Add onion, leek and garlic. Cook until onion and leek start to soften, about 3 min. Stir in flour and cook 1 min. Add wine, stirring constantly until absorbed, about 1 min. Gradually whisk in milk until mixture thickens, about 2 min. Pour milk mixture into blender along with almonds and salt. Whirl at least 3 min until finely puréed. Return both almond-milk and cilantro mixtures to pot. Stir until warm. Ladle into bowls and top with dollops of Mexican Crema.
Nutritions

Calories
271

Sodium
685mg
28% DV

Fat
10g
16% DV

Protein
14g
28% DV

Carbs
28g
9% DV

Fiber
2g
11% DV