Recipe: Cilantro Soup (blender)

CILANTRO SOUP

4 1/2 tablespoons unsalted butter
4 garlic cloves, roughly chopped
1 medium onion, coarsely chopped
3 small potatoes, peeled and cubed
2 small parsnips, sliced
6 celery stalks with leaves, coarsely chopped
6 cups low-sodium vegetable stock
1 cup fresh cilantro (leaves and stems)
1/2 cup heavy whipping cream OR plain yogurt
Salt and freshly ground black pepper to taste
3 tablespoons dry sherry
2 handfuls of blanched almonds, coarsely chopped, for garnish

Melt butter in a medium pan. Over low heat, add garlic and onion and saute until onion is soft.

Add potatoes, parsnips, celery, stock and cilantro. Simmer over low heat until potatoes and parsnips are cooked through, about 25 minutes.

When slightly cooled, puree soup in a blender or food processor (you will probably need to do this in a couple of batches). You may also use a handheld immersion blender.

Return soup to pan and stir in cream and salt and pepper. Warm over low heat, but do not bring to a boil. Remove from heat and stir in sherry. Garnish with the almonds just before serving.

Makes 6 to 8 servings
Source: Latin Chic by Carolina Buia and Isabel C. Gonzalez