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Cream Of Cilantro Soup With Black Bean Salsa

Yield 2 quarts


  • 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
  • Black Bean Salsa

How to Make It

  1. 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.

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

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

  4. Stir in pepper and whipping cream; cook 5 minutes.

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

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

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