Chikhirtma Fresh Coriander Onion Soup Recipes

CARROT AND CORIANDER SOUP II

Carrot and Coriander Soup II image

I learned to make this soup after living in the United Kingdom for 10 years. This soup is incredibly simple to make with just a few ingredients. Coriander is the British word for cilantro, which gives this soup a smooth flavor.

Provided by VCOLLO

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 4

Ingredients

4 large carrots, cut into 1 inch pieces
¼ large onion, chopped
1 quart vegetable broth
½ cup chopped fresh cilantro

Steps:

Place the carrots, onion, vegetable broth and cilantro into a large saucepan. Bring to a boil, and cook until the carrots are tender, about 10 minutes. Remove from heat and allow to cool slightly.
Puree the soup until smooth, using a blender or food processor. Reheat before serving if necessary.

Nutrition Facts : Calories 43.1 calories, Carbohydrate 8.7 g, Fat 0.5 g, Fiber 2.2 g, Protein 1.3 g, Sodium 341.8 mg, Sugar 4.6 g

CHIKHIRTMA (FRESH CORIANDER-ONION SOUP)

Chikhirtma (Fresh Coriander-Onion Soup) image

This vegetarian Georgian soup is flavored with onions, dill, parsley and lemon juice, and infused with cilantro (fresh coriander). It is light and nice to serve in the summer months.

Provided by Sephardi Kitchen

Categories Clear Soup

Time 40m

Yield 6-7 cups, 6 serving(s)

Number Of Ingredients 13

Ingredients

3 medium onions, chopped
2 tablespoons butter or 2 tablespoons margarine
1 bunch fresh cilantro (entire sprigs, not chopped)
1 tablespoon flour
1 tablespoon red wine vinegar
1/2 teaspoon cinnamon
2 eggs, beaten
2 tablespoons fresh dill, minced
2 tablespoons fresh parsley leaves, chopped
1 -2 teaspoon lemon juice
6 cups hot water
1/4 cup hot chicken stock or 1/4 cup vegetable stock
salt and pepper

Steps:

Melt 1 tablespoon of the butter or margarine in a pan, and stir-fry the onions for several minutes until golden. Add the water and cilantro and bring to a boil. Lower heat and simmer for 10 minutes.
Mix the flour with the hot stock and vinegar. Add to the soup. Add in the cinnamon, salt and pepper. Simmer on low heat for about 15 minutes.
Take pot off heat, remove and discard the cilantro sprigs. Take out about 1/2 cup of the soup, allow to cool.
Beat the eggs lightly with the 1/2 cup of slightly cooled broth, return it to the pot with the remaining butter or margarine. Stir in the dill, parsley ad lemon juice. Serve immediately.

Nutrition Facts : Calories 90.3, Fat 5.7, SaturatedFat 3, Cholesterol 80.7, Sodium 92.5, Carbohydrate 7.2, Fiber 1.1, Sugar 2.6, Protein 3.1

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