Prep 30 mins
Cook 25 hrs
I know there are those who say they don't like cilantro or coriander or Chinese parsley. I am not one of those people and this soup is so delicious and comforting when served hot in cold weather, and soothing when served cold in hot weather. It's another Portuguese recipe adapted from Jean Anderson's Foods of Portugal. This is very easy to make but it requires a good 24 hours in the fridge, so plan accordingly.
- 4 yellow onions, peeled and coarsely chopped
- 2 large garlic cloves, peeled and minced (or more)
- 4 tablespoons olive oil
- 4 potatoes, medium, peeled and coarsely chopped (I use Yukon gold)
- 6 cups chicken broth (preferably homemade and unsalted)
- cayenne pepper
- 3⁄4 cup fresh coriander leaves (cilantro, about one bunch(no stems)
- In a large heavy saucepan, sauté the onions and garlic in 3 tablespoons of olive oil for about five minutes.
- Add the remaining tablespoon of oil and the potatoes and stir fry for another minute.
- Add the broth, cover and simmer for about 45 minutes or until the potatoes are mushy.
- Remove from the heat and puree the soup, using an immersion blender.
- Now stir in salt and pepper and the coriander (cilantro), cover, and refrigerate for 24 hours.
- After 24 hours, the soup is ready to be served cold, or, once you have gently heated it over moderate heat, it can be served hot.
To die for, hot or cold! I used 2 large leeks instead of the onions, since I love potato leek soup better than potato onion soup.
Outstanding soup. Very well seasoned. If you are fond of cilantro (as I am), you will love this dish. Thanks for posting it, Kate.