Fine Cooking Magazine - November/December 2020

Servings:8

This recipe was inspired by a soup of Diana Kennedy’s. If you can find cilantro with its roots attached, add the roots, well washed, to the soup for an even stronger cilantro flavor.

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6 Tbs. unsalted butter
2 yellow onions, thinly sliced
3 lb. carrots, peeled and cut into 1-inch pieces (seeHow to cut carrots)
1 bunch cilantro (about 3 oz.), stems attached, washed well, a handful of leaves reserved for garnish
1 jalapeño, stemmed, halved, and seeded
1茶匙。萨尔t
1 Tbs. coriander seeds, ground
6 to 8 cups homemade or low-salt canned chicken broth or water
1/2 cup crème fraîche or sour cream

Calories (kcal) : 230
Fat Calories (kcal): 130
Fat (g): 15
Saturated Fat (g): 9
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 4
Cholesterol (mg): 40
Sodium (mg): 390
Carbohydrates (g): 21
Fiber (g): 6
Protein (g): 5

Preparation

In a large saucepan, melt 4 Tbs. of the butter over medium-high heat. Add the onion and sauté until soft, about 5 min. Add the carrots, cilantro (except for the reserved leaves), jalapeño, salt, and ground coriander. Continue to cook the vegetables for about 10 minutes, stirring occasionally. Add the stock and simmer until the vegetables are completely tender, about 35 minutes. Carefully purée the soup in batches in a blender until smooth. (For less heat, remove one half of the jalapeño before puréeing.)
Stir in the remaining 2 Tbs. butter and taste for seasoning. If the soup seems too thick, add a little water. Garnish with a drizzle of crème fraîche and the reserved cilantro leaves.

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Reviews (2 reviews)

dkamath| 05/16/2015

I thought this soup was excellent. I toasted the coriander before grinding which really added to the flavor. I did need to add quite a bit more stock than the recipe called for to get the smooth and creamy consistency I wanted. The soup not only looked beautiful but tasted amazing.
butterscotch| 02/09/2010

This soup has a haunting flavor of fresh cilantro, which I loved. The fresh cilantro definitely overshadows the dried coriander. I found that it also overshadowed the single jalapeno. The jalapeno I used must have been a mild one because my soup was not even mildly hot. My problem with this soup was that it had a slightly mealy, baby food-like texture. I would recommend adding a little extra liquid and, if necessary, straining the soup to make it thinner and smoother. This soup would make a nice beginning to a Mexican or Indian meal.