Cream Of Cilantro Soup With Black Bean Salsa

Recipe from

Southern Living


1/2 cup butter or margarine
1/2 cup chopped fresh cilantro, divided
1 medium onion, chopped
2 celery stalks, chopped
1 1/2 teaspoons ground cumin
1 garlic clove, chopped
2 jalapeño peppers, seeded and chopped
1 shallot, chopped
1/2 cup all-purpose flour
4 (14 1/2-ounce) cans chicken broth
1 bay leaf
1/4 teaspoon pepper
2 cups whipping cream
1 cup (4 ounces) shredded Monterey Jack cheese


Melt butter in a large Dutch oven or stockpot over medium-high heat; add 1/4 cup chopped cilantro, onion, and next 5 ingredients. Cook, stirring constantly, 5 to 7 minutes or until tender.

Stir in flour, and cook mixture over medium heat, stirring constantly, 7 minutes or until mixture is golden brown.

Add chicken broth, stirring rapidly until blended; add bay leaf. Bring mixture to a boil; reduce heat, and simmer 20 minutes.

Stir in pepper and whipping cream; cook 5 minutes.

Pour mixture through a wire-mesh strainer into a bowl, discarding vegetables.

Add shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro.

Pour soup into individual serving bowls. Spoon Black Bean Salsa in center of each bowl.

Chef Marty Blitz,

Mise en Place, Tampa, Florida,

Southern Living

October 1997
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