Crazy-good cilantro soup

Prep 30 min
Total 40 min
Makes 6 Servings



2 bunches
cilantro, stems trimmed about 2 inches and washed well
2 cups
low-sodium chicken broth
2 tsp
1 cup
slivered blanched almonds
2 tbsp
unsalted butter
small onion, about 1/3 cup
small leek, white part only, chopped, about 1 cup
2 tbsp
all-purpose flour
1/4 cup
1 1/2 cups
3.25% milk
1/2 tsp
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.

Mexican crema:

Click here for full recipe.


Calories 223, Protein 8 g, Carbohydrates 11 g, Fat 17 g, Fibre 2 g, Sodium 437 mg.
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