Creamy Coriander / Cilantro Soup Recipe

Name: Creamy Coriander / Cilantro Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5 ounce) carrots, peeled and diced; 1 (3 1/2 ounce) potatoes, peeled and diced; 1 leek, cleaned and thinly sliced (white part only); 6 ¼ cups beef broth (I used half of each) or 6 ¼ cups chicken broth (I used half of each); 1 cup coriander leaves or 1 cup cilantro leaf; 1 tablespoon soy sauce; 150 g cashew nuts; ½ cup cubed mozzarella cheese or ½ cup emmenthaler cheese or ½ cup good quality swiss cheese, etc; 2 tablespoons butter; 3 tablespoons flour; 6 tablespoons milk, more if needed (I ended up using about 2/3 cup); 1 tablespoon soy sauce; 1 pinch pepper; 2 egg yolks

Servings: persons

1 (5 ounce) carrots, peeled and diced
1 (3 1/2 ounce) potatoes, peeled and diced
1 leek, cleaned and thinly sliced (white part only)
6 ¼ cups beef broth (I used half of each) or 6 ¼ cups chicken broth (I used half of each)
1 cup coriander leaves or 1 cup cilantro leaf
1 tablespoon soy sauce
150 g cashew nuts
½ cup cubed mozzarella cheese or ½ cup emmenthaler cheese or ½ cup good quality swiss cheese, etc
2 tablespoons butter
3 tablespoons flour
6 tablespoons milk, more if needed (I ended up using about 2/3 cup)
1 tablespoon soy sauce
1 pinch pepper
2 egg yolks

1
Simmer the carrot, potato and leek in the broth until soft, roughly 10 minutes.
2
To make the bechamel sauce, melt the butter over low heat in a deep saucepan.
3
Sprinkle the flour over the butter and whisk until a pale golden color.
4
Add the milk and whisk constantly for 10 minutes until the sauce is smooth and creamy.
5
Season with the soy sauce and pepper.
6
Remove from the heat, whisk in the egg yolks, being careful not to curdle the mixture, which will happen if it's too hot.
7
Cook, stirring constantly, until the sauce thickens.
8
In a food processor or blender, puree the carrot, potato and leek mixture with the broth.
9
You'll have to do this in a few batches unless you have a REALLY BIG blender.
10
;).
11
Add the coriander leaves and soy sauce and blend until smooth.
12
Add the bechamel sauce and nuts to the food processor or blender and blend/chop.
13
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.
14
I tricked them!
15
NYA-HA-HAAAAA!
16
*ahem* Sorry.
17
Pour everything back into the saucepan over low heat and heat through, stirring.
18
While still warm, toss in the cheese, stir for one minute and serve.

890

kcal

Calories

Fat

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (5 ounce) carrots, peeled and diced, 1 (3 1/2 ounce) potatoes, peeled and diced, 1 leek, cleaned and thinly sliced (white part only), 6 ¼ cups beef broth (I used half of each) or 6 ¼ cups chicken broth (I used half of each), and more.

Yes, Creamy Coriander / Cilantro Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Coriander / Cilantro Soup

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