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Title: Isabel's Cilantro Soup
Categories: Soups, Nuts, Wine, Herbs, Vegetables
Yield: 7 Servings

4 1/2 tb Unsalted butter
4 cl Garlic; rough chopped
1 md Onion; coarse chopped
3 sm Potatoes; peeled, diced
2 sm Parsnips; sliced
6 Celery ribs w/leaves; coarse
- chopped
6 c Vegetable stock
1 c Fresh cilantro; leaves &
- stems
1/2 c Heavy whipping cream
+=OR=+
1/2 c Plain yogurt
Salt & fresh ground pepper
3 tb Dry sherry
2 Handfuls of blanched
- almonds; coarse chopped,
- garnish

Melt butter in a medium pan. Over low heat, add garlic
and onion and saute until onion is soft.

Add potatoes, parsnips, celery, stock and cilantro.
Simmer over low heat until potatoes and parsnips are
cooked through, about 25 minutes.

When slightly cooled, puree soup in a blender or food
processor (you will probably need to do this in a couple
of batches). You may also use a handheld immersion
blender.

Return soup to pan and stir in cream and salt and
pepper. Warm over low heat, but do not bring to a boil.
Remove from heat and stir in sherry. Garnish with the
almonds just before serving.

Makes 6 to 8 servings

SOURCE: Latin Chic by Carolina Buia and Isabel C. Gonzalez

RECIPE FROM: https://www.recipelink.com

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