Wendy w
07-09-2001, 04:19 PM
When the board first went down and in my discombobulation, I checked out the Southern Living website and found this recipe. I absolutely had to try it for dinner that night.
It is very rich and decadent tasting with a tang. I highly recommend it for cilantro lovers as an accompanyment to a southwestern style salad and bread. Better yet, it would make a good accompanyment to one of those tortilla salads from the June issue.
CREAM OF CILANTRO SOUP
1 bunch fresh cilantro
1 (32-ounce) package reduced-sodium fat-free chicken broth, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1 (8-ounce) package fat-free cream cheese
1 (8-ounce) container light sour cream
1 garlic clove, minced
*1/4 teaspoon salt
*1/4 teaspoon ground red pepper
*1/4 teaspoon ground cumin
Garnishes: fresh cilantro sprigs, light sour cream
REMOVE stems from cilantro, and coarsely chop leaves.
PROCESS cilantro and 1 cup chicken broth in a blender or food processor until blended,
stopping to scrape down sides.
MELT butter in a Dutch oven over medium heat; whisk in flour. Gradually add remaining
3 cups broth, whisking constantly until mixture is smooth. Boil 1 minute. Stir in cilantro
mixture, cream cheese, and next 5 ingredients; simmer soup 15 minutes. Garnish, if
desired. Yield: 6 cups.
Prep: 5 min., Cook: 20 min.
*I used 1 t southwest seasoning
Per cup: Calories 156 (50% from fat); Fat 8.6g (sat 5.2g, mono 2.5g, poly 0.4g); Protein
7.9g; Carb 9.3g; Fiber 1g; Chol 31mg; Iron 1.6mg; Sodium 393mg; Calc 177mg.
Victoria Tacher
Tallahassee, Florida
It is very rich and decadent tasting with a tang. I highly recommend it for cilantro lovers as an accompanyment to a southwestern style salad and bread. Better yet, it would make a good accompanyment to one of those tortilla salads from the June issue.
CREAM OF CILANTRO SOUP
1 bunch fresh cilantro
1 (32-ounce) package reduced-sodium fat-free chicken broth, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1 (8-ounce) package fat-free cream cheese
1 (8-ounce) container light sour cream
1 garlic clove, minced
*1/4 teaspoon salt
*1/4 teaspoon ground red pepper
*1/4 teaspoon ground cumin
Garnishes: fresh cilantro sprigs, light sour cream
REMOVE stems from cilantro, and coarsely chop leaves.
PROCESS cilantro and 1 cup chicken broth in a blender or food processor until blended,
stopping to scrape down sides.
MELT butter in a Dutch oven over medium heat; whisk in flour. Gradually add remaining
3 cups broth, whisking constantly until mixture is smooth. Boil 1 minute. Stir in cilantro
mixture, cream cheese, and next 5 ingredients; simmer soup 15 minutes. Garnish, if
desired. Yield: 6 cups.
Prep: 5 min., Cook: 20 min.
*I used 1 t southwest seasoning
Per cup: Calories 156 (50% from fat); Fat 8.6g (sat 5.2g, mono 2.5g, poly 0.4g); Protein
7.9g; Carb 9.3g; Fiber 1g; Chol 31mg; Iron 1.6mg; Sodium 393mg; Calc 177mg.
Victoria Tacher
Tallahassee, Florida