Creamy Cilantro And Almond Soup Recipes

MOROCCAN CAULIFLOWER AND ALMOND SOUP

Steps:

• In a 5- or 6-qt. slow cooker, combine cauliflower, vegetable stock, 1/2 cup almonds, 1/2 cup cilantro and the next 7 ingredients. Cook, covered, on low until cauliflower is tender, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. Serve with remaining almonds and cilantro and, if desired, additional harissa.

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.

CREAMY CILANTRO AND ALMOND SOUP

Steps:

• Combine 2 cups broth, 2 cups cilantro, parsley, cream cheese, and almonds in blender; blend until smooth. Heat 4 1/2 cups broth in large saucepan. Whisk in herb-cheese mixture and marjoram. Simmer 25 minutes to blend flavors. Transfer 1 cup soup and remaining 2 cups cilantro to blender; puree until smooth. Add puree to soup in pan. Season with salt and pepper. Bring soup to simmer, thinning with more broth if desired.

CREAMY CHICKEN ALMOND SOUP

Steps:

• Melt butter over medium heat in large saucepan or Dutch oven. Add onion and celery; cook 5-6 minutes until vegetables are softened.
• Add flour and stir over medium-high heat, making a roux, 3-4 minutes. Add chicken broth and boullion; bring to boil and let thicken, then reduce heat.
• Add tarragon, thyme and pepper; let simmer 10-15 minutes.
• If mixture looks too thin, sprinkle a little flour into it; stir well until flour is incorporated.
• Add chicken breast, mushrooms and almonds; bring to boil over medium-high heat; reduce heat and let simmer 5-10 minutes.
• Before serving, add evaporated milk and let heat through. Season with additional salt and pepper and serve with almonds sprinkled on top, if desired.

CREAMY CORIANDER / CILANTRO SOUP

Steps:

• Simmer the carrot, potato and leek in the broth until soft, roughly 10 minutes.
• To make the béchamel sauce, melt the butter over low heat in a deep saucepan.
• Sprinkle the flour over the butter and whisk until a pale golden color.
• Add the milk and whisk constantly for 10 minutes until the sauce is smooth and creamy.
• Season with the soy sauce and pepper.
• Remove from the heat, whisk in the egg yolks, being careful not to curdle the mixture, which will happen if it's too hot. Cook, stirring constantly, until the sauce thickens.
• In a food processor or blender, puree the carrot, potato and leek mixture with the broth. You'll have to do this in a few batches unless you have a REALLY BIG blender. ;).
• Add the coriander leaves and soy sauce and blend until smooth.
• Add the béchamel sauce and nuts to the food processor or blender and blend/chop. I added the nuts to about 2 cups of fluid so they'd break up easier instead of flying around in a huge sea of soup as far from the evil blades at the bottom as possible. I tricked them! NYA-HA-HAAAAA!
• *ahem* Sorry.
• Pour everything back into the saucepan over low heat and heat through, stirring.
• While still warm, toss in the cheese, stir for one minute and serve.