Coriander Soup
From tita 16 years ago
- 35 minutes to make
- Serves 8
It is a perfect opening for a spicy Mexican second plate
Ingredients
- 1 eight ounce cream cheese shopping list
- 4 cups of chicken bouillon or consomé shopping list
- 1 fresch bunch of coriander leaves shopping list
- 1 small can of yellow corn kernels. shopping list
- Fresh Jalapeño Chiles ,chopped avocado or chopped nuts (optional) shopping list
- olive oil. shopping list
How to make it
- Blanch in boiling water the coriander for 2 minutes
- Blend the cream cheese with the chicken consomé and the whole bunch of coriander
- Pass through a sieve
- Return to simmer and add the kernels
- Check the salt and add a bit of white pepper
- If you are not having a spice Mexican meal afterwards you can add some chopped jalapeños.
- You can also add chopped nuts or chopped avocado.
- You can add a few drops of olive oil on top.
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