Cilantro Soup

Yield: 0 servings ( Serving Size: People )
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Ingredients

  • Fresh Potato and Cilantro Soup
  • (Sopa de Coentro)
  • --------------------------------------------------------------------------------
  • Simple and satisfying, truly Portuguese; serve hot or cold to 6-8 people.
  • --------------------------------------------------------------------------------
  • 4 onions, chopped
  • 2 garlic cloves, minced
  • 4 Tablespoons olive oil
  • 4 potatoes, peeled and chopped
  • 6 cups vegetable or chicken stock
  • salt to taste
  • 1/4 teaspoon cayenne
  • 3/4 cup chopped cilantro
  • In a large saucepan, saute the onions and garlic in 3 Tablespoons of oil for 5 minutes, until limp, then add the last Tablespoon of oil and the potatoes and stir-fry for a minute. Add the stock, cover, and simmer for 45 minutes, until the potatoes are mushy. Remove from heat and puree.
  • Return the soup to the pot, season with salt and cayenne, and stir in the chopped cilantro. Cover and refrigerate for 24 hours. You can serve the soup cold--or reheat by slowly bringing it to a simmer. Ladle into soup plates and top with a sprinkling of cilantro or chives.

Preparation

  1. Fresh Potato and Cilantro Soup
  2. (Sopa de Coentro)

  3. --------------------------------------------------------------------------------

  4. Simple and satisfying, truly Portuguese; serve hot or cold to 6-8 people.

  5. --------------------------------------------------------------------------------

  6. 4 onions, chopped
  7. 2 garlic cloves, minced
  8. 4 Tablespoons olive oil
  9. 4 potatoes, peeled and chopped
  10. 6 cups vegetable or chicken stock
  11. salt to taste
  12. 1/4 teaspoon cayenne
  13. 3/4 cup chopped cilantro
  14. In a large saucepan, saute the onions and garlic in 3 Tablespoons of oil for 5 minutes, until limp, then add the last Tablespoon of oil and the potatoes and stir-fry for a minute. Add the stock, cover, and simmer for 45 minutes, until the potatoes are mushy. Remove from heat and puree.
  15. Return the soup to the pot, season with salt and cayenne, and stir in the chopped cilantro. Cover and refrigerate for 24 hours. You can serve the soup cold--or reheat by slowly bringing it to a simmer. Ladle into soup plates and top with a sprinkling of cilantro or chives.
October 2012

This recipe is a personal recipe added by susan85254 and has not been tested or endorsed by MyRecipes.

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