Cilantro And Garlic Soup Recipes

CREAM OF GARLIC SOUP WITH CILANTRO

Steps:

• Separate and peel the garlic cloves.
• Place the garlic, onions, and water in a large saucepan over medium-high heat and bring to a boil; reduce heat to low, cover and simmer 30 minutes, stirring occasionally.
• Remove the soup from the heat and stir well, breaking up the garlic pieces; stir in the butter until melted then stir in the cream and serve immediately, topped with chopped cilantro.

LENTIL SOUP WITH CILANTRO (LOTS OF IT)

Steps:

• Heat the oil in a large, heavy soup pot over medium heat, and add the garlic. Stir until fragrant, about a minute, and stir in the cumin and cayenne. Add the lentils, onion, bay leaf, water and salt. Bring to a boil, reduce the heat and simmer 40 minutes, until the lentils are tender and the broth aromatic. Add pepper, taste and adjust salt. Remove the halved onion and the bay leaf.
• Coarsely puree the soup in an immersion blender or food mill. Alternatively, puree half the soup in blender, 1 1/2 cups at time, being careful to cover the top of the blender with a towel to avoid hot splashes, then stir back into the soup. Heat through.
• Chop the cilantro, discarding the stems. Stir into the soup just before serving. Taste, adjust seasoning and serve, topping each bowl with a dollop of yogurt.

CILANTRO-LIME SOUP

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until slightly softened, about 3 minutes. Add chili powder; stir 1 minute. Add chicken; stir 2 minutes. Add broth, corn, tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil. Reduce heat and simmer until chicken is cooked through, about 10 minutes. Discard cilantro sprigs. (Can be made 1 day ahead. Chill. Bring to simmer before continuing.)
• Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream.

CILANTRO AND GARLIC POTATOES

Steps:

• Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). When the oil is hot, add potatoes, and cook until golden brown, about 8 minutes. Drain on paper towels.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the cilantro and garlic; cook and stir for about 5 minutes. After draining the potatoes, add them to the skillet along with the cumin, lemon juice and salt. Stir to coat the potatoes, and serve.

TOMATO CILANTRO SOUP

Steps:

• Heat oil in a large heavy pot over medium-high heat. Add onion and cook, stirring, until softened. Add garlic, cumin and paprika, and cook 1 minute, stirring. Add tomatoes, 1 quart water, tomato paste, cilantro and 2 teaspoons salt. Bring to a simmer, cover, and simmer 30 minutes.
• Turn off heat, remove and discard cilantro, and blend with hand blender until smooth. Season to taste with salt, pepper, lime juice and cayenne. Serve hot or cold, with spoonful of yogurt in each bowl (if using) and sprinkled with cilantro leaves.

CILANTRO POTATO SOUP

Steps:

• Saute onion and garlic slowly until tender.
• Add the broth, potatoes.
• Cook til the potatoes are tender about half an hour.
• Add 3/4 cup of the cilantro.
• Use an immersion blender or food processor (or etc -- ) to puree.
• Serve hot or cold, and add the remaining cilantro right before serving.
• Stir in a squeeze of fresh lime right before serving, if desired.

CARROT AND CILANTRO SOUP

Steps:

• Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chile pepper until tender. Mix in tomatoes, vegetable stock, 1/2 the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
• Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through.
• Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.

CILANTRO AND GARLIC SOUP

Steps:

• Place the garlic, 2 cups cilantro, and 1 teaspoon salt in a food processor and process until well incorporated. With the machine running, slowly pour in the oil and process until a paste is formed; stop the machine to scrape down the sides of the bowl if necessary.
• Place the toast in 4 soup bowls and top with the poached eggs. Bring 5 cups of the egg poaching liquid to a gentle simmer, whisk in the cilantro paste, and season with salt and pepper.
• Ladle the soup into bowls, garnish with cilantro, and serve.