Best Cilantro Potato Soup Recipes

ZUCCHINI, POTATO, AND CILANTRO SOUP

Steps:

• Melt butter in heavy large saucepan over medium-high heat. Add chile and fennel seeds; stir 30 seconds. Add next 3 ingredients; sauté 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 15 minutes.
• Purée soup in batches in blender, adding cilantro and 1 teaspoon lime juice to first batch. Return puree to same pan. Season to taste with salt, pepper, and more lime juice, if desired. Rewarm, if necessary, and serve.

CILANTRO POTATO SOUP

Steps:

• Saute onion and garlic slowly until tender.
• Add the broth, potatoes.
• Cook til the potatoes are tender about half an hour.
• Add 3/4 cup of the cilantro.
• Use an immersion blender or food processor (or etc -- ) to puree.
• Serve hot or cold, and add the remaining cilantro right before serving.
• Stir in a squeeze of fresh lime right before serving, if desired.

PORTUGUESE POTATO AND CILANTRO SOUP

Steps:

• In a large saucepan, saute the onions and garlic in 3 Tablespoons of oil for 5 minutes, until limp, then add the last Tablespoon of oil and the potatoes and stir-fry for a minute.
• Add the stock, cover, and simmer for 45 minutes, until the potatoes are mushy.
• Remove from heat and puree.
• Return the soup to the pot, season with salt and cayenne, and stir in the chopped cilantro.
• You can serve the soup cold--or reheat by slowly bringing it to a simmer.
• Ladle into soup plates and top with a sprinkling of cilantro or chives.

POTATO LEEK SOUP WITH ANCHIOADE (CILANTRO-ANCHOVY CHOP)

Steps:

• Put the cut potatoes in a medium saucepan with the salt and cilantro stems, cover with about 4 cups cold water or more to cover by a half inch or so.
• Bring to a boil, then simmer until the potatoes are tender, about 12 to 15 minutes. Discard the cilantro stems; reserve the potatoes and their cooking water.
• While the potatoes cook, mince the cilantro leaves, anchovies and garlic together on a cutting board until very fine, almost like a paste, and reserve.
• In a saucepan, saute the sliced leeks in the butter until tender but not browned, about 5 minutes.
• Combine the leeks, potatoes and cooking water and puree until very smooth (Do not overprocess the mixture or the potatoes will be gummy)-- this is easiest with an immersion blender.
• Strain through a sieve, pressing on the solids, into the saucepan.
• Add the cream (or milk) and bring to a simmer.
• Taste for salt, remembering that the anchoiade can be salty; if the soup is too thick, add more cream or water.
• Serve in soup bowls and divide the cilantro-anchovy chop among the servings, a spoonful swirled on top of each.

GINGER AND SWEET POTATO SOUP WITH CILANTRO

Steps:

• Ginger and Sweet Potato Soup with Cilantro Instructions 1. Heat oil in a 4- to 6-quart Dutch oven or soup pot over medium-high heat. Add leek and carrot; cook, stirring often, until they begin to soften, 2 to 3 minutes. Stir in sweet potatoes (or yams) and chopped ginger. Add broth and bring to a boil. Cover, reduce heat to low and simmer until sweet potatoes are soft, about 30 minutes. 2. In batches, if necessary, transfer the soup to a blender or food processor and process until smooth. Return the soup to the pot, season with salt and reheat. Just before serving, stir in grated ginger. Whisk yogurt and milk in a small bowl until smooth. Ladle soup into bowls; drop a large dollop (or several small dollops) of thinned yogurt onto each one. Draw the tip of a knife or a toothpick through the yogurt to make decorative swirls. Garnish with cilantro and serve with lime wedges for squeezing into the soup. Nutritional Information:

GINGER AND SWEET POTATO SOUP WITH CILANTRO

Steps:

• Heat oil in a 4- to 6-quart Dutch oven or soup pot over medium-high heat. Add leek and carrot; cook, stirring often, until they begin to soften, 2 to 3 minutes. Stir in sweet potatoes (or yams) and chopped ginger. Add broth and bring to a boil. Cover, reduce heat to low and simmer until sweet potatoes are soft, about 30 minutes.
• In batches, if necessary, transfer the soup to a blender or food processor and process until smooth. Return the soup to the pot, season with salt and reheat. Just before serving, stir in grated ginger. Whisk yogurt and milk in a small bowl until smooth. Ladle soup into bowls; drop a large dollop (or several small dollops) of thinned yogurt onto each one. Draw the tip of a knife or a toothpick through the yogurt to make decorative swirls. Garnish with cilantro and serve with lime wedges for squeezing into the soup.

GAR-LEEKY CILANTRO POTATO SOUP

Steps:

• Saute chopped garlic and leeks in olive oil while you peel and dice the potatoes. When the leeks are softened, add the broth and bring back to a boil. Add the potatoes and cook until soft. Add a cup or two of water if needed. While the potatoes are cooking remove the large stems of the cilantro and chop. Add cilantro for the last 5 minutes of cooking. I use a hand blender at this point to smooth the soup, but if you are more patient than me, you can cook it another few minutes until the starch in the potatoes thickens it up.
• The broccoli adds more nutritional value but sort of mutes the cilantro. Leave it out for a stronger cilantro taste.
• If you're not dairy conscious, serve with a dollop of sour cream on top!