Cream Of Garlic Soup With Cilantro Recipes

CREAM OF CILANTRO SOUP

Steps:

• In a food processor puree the cilantro with 1 cup of the broth, and blend to smooth.
• In a large saucepan melt the butter over medium heat and whisk in the flour.
• Slowly add the remaining broth, whisking to smooth.
• Boil, while whisking, for 1 minute.
• Stir in the cream cheese, cilantro mixture, sour cream, garlic, salt, pepper, cumin.
• Reduce heat and simmer for 15 minutes.
• Ladle into bowls and offer garnishes at the table.

WORLD'S BEST CREAM OF GARLIC SOUP

Steps:

• In a large pot, heat the oil and butter over low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until very soft and beginning to turn golden, about 30 minutes. Raise the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
• Add the stock, bread, bouquet garni, and salt. Bring to a boil. Reduce the heat and simmer about 15 minutes.
• Remove the bouquet garni and puree the soup in a blender or food processor. Strain the soup back into the pot. Add the half-and-half and pepper and bring back to a boil. Serve topped with the croutons or garlic chips, if you like.

FIRE ROASTED RED PEPPER SOUP WITH CILANTRO CREAM AND GRILLED CAJUN SHELLFISH

Steps:

• For the soup: Add 2 tablespoons olive oil to a saute pan over medium-high heat. Once hot, add the olive oil, garlic and onion and saute until translucent.
• Roast the peppers on an open flame until charred; place in plastic bag to sweat; remove skin and seeds. Puree the peppers and add to onions and garlic. Add the tomatoes, tomato paste, chicken base, and water; bring to a simmer. Simmer for 20 minutes.
• Add basil, thyme, salt, pepper, and Cajun spice, to taste. Puree the mixture through a food mill and serve hot.
• For the cilantro cream: Place all ingredients in a food processor and puree until smooth. Season with salt and pepper, to taste. Place mixture in piping bag or plastic dispensing bottle. Pipe a line on Fire Roasted Red Pepper Soup and run a toothpick through to create a design.
• For the Lime Grilled Cajun Seafood: Combine all ingredients except for seafood, mix well. Add seafood and marinate for 10 minutes prior to cooking. Cook seafood until done on grill or under broiler. Serve hot as a topping for Fire Roasted Red Pepper Soup or as a topping for pasta, salads, or as an appetizer. Some of the marinade may be served as a dipping sauce.
• For the Corn Hash: Grill or roast corn until tender. Remove corn from cob with French knife. Saute onion in olive oil and add remaining ingredients. Serve as a topping for Fire Roasted Red Pepper Soup.

CREAM OF GARLIC SOUP

Steps:

• Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.
• Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to color, stirring constantly. Stir in the chicken broth and wine. Bring mixture to a boil.
• Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potato and simmer for another 30 minutes.
• Puree soup in blender, return to saucepan and simmer. Add salt and pepper to taste. Ladle into bowls and serve with buttered French bread.

CREAM OF CILANTRO SOUP - CREMA DE CILANTRO

Steps:

• Place cilantro leaves in a blender with 1 cup of the chicken stock and blend to form a puree. Set aside.
• Melt the butter in a large saucepan, add the onion and garlic, and sauté until soft but not brown. Add the flour and stir to make a roux. Gradually add the remaining broth, stirring with a whisk after each addition.
• Add the cilantro puree, stirring to blend thoroughly. Cover and simmer 15 to 20 minutes. The soup may be made ahead up to this step.
• Stir in the cream, place in serving bowls and garnish with shredded cheese and a cilantro sprig if desired.

CREAMY BACON MUSHROOM SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in cream and broth. Gradually stir in cheese until melted. , In a small bowl, combine the cornstarch, salt, pepper and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon.

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.

TOMATILLO SOUP

Steps:

• Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
• Add onions and garlic to saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
• Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
• Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
• When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.

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.