Fresh Coriander Soup (Sopa De Coentro)

Recipe by Chef Kate
READY IN: 25hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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