Recipe by Sandi (From CA)
WOW! Ok, I'm new to this soup, but what an introduction! The best way I can think to categorize this cuisine would be French/Asian Fusion. I love cilantro -- my husband is unfortunate enough to possess enzymes that render cilantro "soapy tasting" -- and despite the recipe title, the result here is mild. And rich, but not over-the-top rich, if you follow. If you don't follow, get in line! Oops, sorry. Anyway, try this. I insist. Times are estimated since it always takes me WAAAAY longer to do anything than a normal person.
Top Review by Wobin
Cilantro is my favorite thing in the whole world. The cilantro bunches in finland they sall are about 1/8 the size I use to get in cali and cost 1.50 as opposed to 50 cents, grrr. Guess I should just be happy I can still get any at all though. I followed the suggestion for the vegis to blend with not much broth but forgot by the time i got to the nuts so mine was a little chunky but still tasted amazing. I bet cashew butter (like penut butter but with cashews) would be even better in this soup so there is no chance of chunky nut bits. Guarantee you I wont find that here but if you have access to it I would recomend that (I miss you Trader Joe's!). Thanks Sandi!
- 1 (5 ounce) carrots, peeled and diced
- 1 (3 1/2 ounce) potatoes, peeled and diced
- 1 leek, cleaned and thinly sliced (white part only)
- 6 1⁄4 cups beef broth (I used half of each) or 6 1⁄4 cups chicken broth (I used half of each)
- 1 cup coriander leaves or 1 cup cilantro leaf
- 1 tablespoon soy sauce
- 150 g cashew nuts
- 1⁄2 cup cubed mozzarella cheese or 1⁄2 cup emmenthaler cheese or 1⁄2 cup good quality swiss cheese, etc
- 2 tablespoons butter
- 3 tablespoons flour
- 6 tablespoons milk, more if needed (I ended up using about 2/3 cup)
- 1 tablespoon soy sauce
- 1 pinch pepper
- 2 egg yolks
Directions See How It's Made
- 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.