Cream of Cilantro Soup

[Guest guest]

* Exported from MasterCook *

 

Cream of Cilantro Soup w/Black Bean Salsa

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Beans Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup butter or margarine

1/2 cup chopped fresh cilantro -- divided

1 medium onion -- chopped

2 stalks celery -- chopped

1 1/2 teaspoons ground cumin

2 cloves garlic -- minced

2 jalapeno peppers, seeded -- finely chopped

1 shallot -- chopped

1/2 cup flour

4 14.5 oz cans vegetable broth

1 bay leaf

1/4 teaspoon freshly ground pepper

2 cups whipping cream

4 ounces Monterey jack cheese -- shredded

BLACK BEAN SALSA:

1 16 oz can black beans -- rinsed & drained

1 large tomato -- seeded & chopped

1/2 cup chopped purple onion

4 green onions -- chopped

2 teaspoons chopped fresh cilantro

2 tablespoons olive oil

1 1/2 tablespoons fresh lime juice

1 tablespoon red wine vinegar

1/4 teaspoon salt

1/4 teaspoon 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.

 

- - - - - - - - - - - - - - - - - -