Cream Of Cilantro Soup W/Black Bean Salsa (recipe)

[Guest guest]

as promised, here's the cream of cilantro soup recipe.

my arteries started clogging just reading this

recipe...so i tweaked the recipe quite a bit to lower

the (saturated) fat content. we enjoyed the version i

came up with. i didn't make the black bean salsa to

go with the soup, so i can't vouch for that. my recipe

notes are below the recipe.

 

Cream Of Cilantro Soup W/Black Bean Salsa

Yield: 10 Servings

 

1/2 c butter or margarine

1/2 c chopped fresh cilantro; divided

1 medium onion; chopped

2 stalks celery; chopped

1 1/2 ts ground cumin

2 cloves garlic; minced

2 jalapeno peppers, seeded; finely chopped

1 shallot; chopped

1/2 c flour

4 14.5 oz cans vegetable broth

1 bay leaf

1/4 tsp freshly ground pepper

2 c whipping cream

4 oz Monterey jack cheese; shredded

 

BLACK BEAN SALSA:

1 16 oz can black beans; rinsed & drained

1 lg tomato; seeded & chopped

1/2 c chopped purple onion

4 green onions; chopped

2 tsp chopped fresh cilantro

2 T olive oil

1 1/2 T fresh lime juice

1 T red wine vinegar

1/4 tsp salt

1/4 tsp freshly ground pepper

 

Melt butter in a large Dutch oven or stockpot over

medium-high heat. Add 1/4 cup chopped cilantro, onion,

and next 5 ingredients. Cook, stirring constantly, 5-7

minutes or until tender. Stir in flour and cook

mixture over medium heat, stirring constantly about 7

minutes or until mixture is golden brown. Add

vegetable broth, stirring rapidly until blended; add

bay leaf. Bring mixture to a boil; reduce heat, and

simmer 20 minutes. Stir in pepper and whipping cream

and cook 5 minutes. Pour mixture through a wire-mesh

strainer into a bowl, discarding vegetables. Add

shredded cheese and remaining 1/4 cup of chopped

cilantro. Pour soup into individual serving bowls.

Spoon Black Bean Salsa in center of each bowl.

 

To prepare Black Bean Salsa: Combine black beans,

tomato, and remaining ingredients. Cover and chill at

least 2 hours. Makes 2 1/2 cups.

 

 

my recipe notes:

 

* i only used 1/4 cup of butter instead of 1/2 cup.

* i used 1 cup of half and half instead of 2 cups of

cream.

* i eliminated the cheese from the recipe. i grated

some cheese to put on the table so we could add cheese

if we wanted, but forgot to put it out....the soup

really didn't need it, imo.

* after adding the flour, i cooked the mixture for

only a few minutes (the flour was burning at the

bottom of the pan) instead of browning it for 7

minutes, as the recipe states.

* instead of straining the mixture, i used the hand

blender to puree the veggies into the soup. this

added more flavor (to replace the flavor from all the

fat i removed) and thickened the soup a bit.

* the soup came out a little on the thin side, i'll

probably use a little less vegetable broth next time i

make it.

 

 

 

 

 

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[Guest guest]

I like your idea of reducing the sludge in the soup - and of pureeing the

vegetables

too - That would make a delicious soup - and I'll try it soon and send in any

notes I

come across.

 

I'll probably try a vegan version sometime too. It should work just fine!

 

Thanks a lot. This is a grrrrrreat idea!

 

Pat

[Guest guest]

pengwhyn wrote:

..

 

>I'll probably try a vegan version sometime too. It should work just fine!

 

 

pat, would mind sharing how you plan on making it vegan. this soup sounds

awesome, but my hubbie cannot tolerate dairy at all... would you use soya

milk to replace the cream? what about the cheese?

 

Jo

[Guest guest]

i'm interested in a vegan version too.

 

silk make a soy " creamer " that might be a good

replacement for the cream in the recipe.

 

jo, when i made this soup, i didn't add the cheese, i

didn't think it needed it. but, i'm sure a soy or

rice cheese would do just fine.

 

let us know how it turns out,

susie

 

--- Jo <jaeger6 wrote:

 

> pat, would mind sharing how you plan on making it

> vegan. this soup sounds

> awesome, but my hubbie cannot tolerate dairy at

> all... would you use soya

> milk to replace the cream? what about the cheese?

>

> Jo

 

 

 

 

 

 

[Guest guest]

" Jo asked Pat, would mind sharing how you plan on making it vegan. this

soup sounds awesome, but my hubbie cannot tolerate dairy at all... would

you use soya milk to replace the cream? what about the cheese? "

 

The file version of the recipe shows a veganization of the soup recipe.

The salsa is NOT listed in our files because the submitter did not use

or try that part.

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from Maida, Citizens for Pets in Condos: http://www.PetsinCondos.org