Fresh Coriander Soup (Sopa De Coentro)

1. 1

   In a large heavy saucepan, saute the onions and garlic in 3 tablespoons of olive oil for about five minutes.

2. 2

   Add the remaining tablespoon of oil and the potatoes and stir fry for another minute.

3. 3

   Add the broth, cover and simmer for about 45 minutes or until the potatoes are mushy.

4. 4

   Remove from the heat and puree the soup, using an immersion blender.

5. 5

   Now stir in salt and pepper and the coriander (cilantro), cover, and refrigerate for 24 hours.

6. 6

   After 24 hours, the soup is ready to be served cold, or, once you have gently heated it over moderate heat, it can be served hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.