Cream Of Cilantro Soup With Black Bean Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/2 cup butter or margarine |
1/2 cup chopped fresh cilantro, divided |
1 medium onion, chopped |
2 celery stalks, chopped |
1 1/2 teaspoons ground cumin |
1 garlic clove, chopped |
2 jalapeño peppers, seeded and chopped |
1 shallot, chopped |
1/2 cup all-purpose flour |
4 (14 1/2-ounce) cans chicken broth |
1 bay leaf |
1/4 teaspoon pepper |
2 cups whipping cream |
1 cup (4 ounces) shredded monterey jack cheese |
black bean salsa |
Directions:
1. Melt butter in a large Dutch oven or stockpot over medium-high heat; add 1/4 cup chopped cilantro, onion, and next 5 ingredients. Cook, stirring constantly, 5 to 7 minutes or until tender.
2. Stir in flour, and cook mixture over medium heat, stirring constantly, 7 minutes or until mixture is golden brown.
3. Add chicken broth, stirring rapidly until blended; add bay leaf. Bring mixture to a boil; reduce heat, and simmer 20 minutes.
4. Stir in pepper and whipping cream; cook 5 minutes.
5. Pour mixture through a wire-mesh strainer into a bowl, discarding vegetables.
6. Add shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro.
7. Pour soup into individual serving bowls. Spoon Black Bean Salsa in center of each bowl.
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