Creamy Coriander / Cilantro Soup

Submitted 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."

 

• Ready In: 50mins
• Ingredients: 14
• Yields: 8 modest servings

ingredients

• 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 1/2 cup emmenthaler cheese or 1/2 cup good quality swiss cheese, etc

• Bechamel sauce

• 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

1. Simmer the carrot, potato and leek in the broth until soft, roughly 10 minutes.
2. To make the béchamel sauce, melt the butter over low heat in a deep saucepan.
3. Sprinkle the flour over the butter and whisk until a pale golden color.
4. Add the milk and whisk constantly for 10 minutes until the sauce is smooth and creamy.
5. Season with the soy sauce and pepper.
6. 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.
7. 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. ;).
8. Add the coriander leaves and soy sauce and blend until smooth.
9. 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!
10. *ahem* Sorry.
11. Pour everything back into the saucepan over low heat and heat through, stirring.
12. While still warm, toss in the cheese, stir for one minute and serve.

Reviews

[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!