Potato and Cilantro Soup Recipe


Lynn Alley, the author of Lost Arts, and I were talking about this soup on a segement of The Radio Kitchen. It wasn't in her book, but I came up with my own recipe.

Step 1

Melt the butter in a saucepan over medum low heat. Add the onions and leeks and sweat them until they are about half cooked. Do not brown.

Step 2

Add the stock and the potatos. Bring to a boil. Simmer until vegetable are tender. Add the chopped cilantro. Remove from heat.

Step 3

Puree the soup by passing it through a food mill, or using a imersion blender, or by CAREFULLY (* see note) using a blender.

Step 4

Bring the soup back to a simmer. Add the cream, if you desire. You can add a bit of stock to regulate the consistancy. Season to taste.

* If you are going to use a blender to puree the soup, you need to take extreme care. Start by laddling the soup into your blender to about 1/3 filled. Be sure the top is on the blender firmly, even hold the top in place with a towel in your hand.

Things You'll Need

  • 1ounce butter
  • 1 leek -- small dice
  • 1/2 onion -- small dice
  • 1 1/4quarts chicken stock (or low-sodium canned chicken broth)
  • 2medium russett potatoes -- small dice
  • 1bunch fresh cilantro leaves -- chopped
  • 1/4cup cream (optional)
  • salt and pepper -- to taste

About this Author

iChef.com - Recipes, food and cooking information.