Fresh Coriander Soup (Sopa De Coentro)
- Reviews 2
Ready In: 25 hrs 30 mins
Serves: 8
Ingredients
- 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)
- salt
- cayenne pepper
- 3⁄4 cup fresh coriander leaves (cilantro, about one bunch(no stems)
Directions
- 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.
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