Monday, 22 May 2017

Spring Cilantro Soup

You could make this all summer, but it is particularly appropriate for right now. And yes, this is my third recipe for cilantro soup. I'm not quite sure what the fascination is, other than cilantro makes a very tasty soup. So do lots of other things! This one is lighter, simpler and more suited for spring than the other two.

I somehow managed to ignore the fact until this year, but cilantro is about the earliest herb to sprout. The first wave is quite mature and even looks like bolting soon. That supposedly early spring herb, dill? I'm starting to see sprouts big enough to identify, provided I'm sticking my nose right in the bed. The chervil started up about the same time as the cilantro, as did the parsley and chives, but I haven't even planted basil yet. I suppose I could, but it won't go outside for another week or two at any rate. Summer savory, likewise. It's funny, I always think of cilantro as being a late summer herb, to go with tomatoes, zucchini, peppers, and all that crowd. It does pop up in waves so it will be in the garden then too but in the meanwhile it makes a zippy spring green.

4 servings
30 minutes prep time

1 medium onion
3 or 4 cloves of garlic
1 tablespoon bacon fat OR vegetable oil
3 tablespoons flour
1/4 teaspoon Cayenne pepper
1/2 teaspoon salt
4 cups unsalted chicken OR vegetable stock
1/3 cup dried corn OR 3/4 cup frozen corn
1/2 cup finely chopped cilantro
1 cup yogurt
the juice of 1 lime

Peel and chop the onion. Peel and mince the garlic.

Heat the bacon fat or oil in a heavy-bottomed soup pot over medium-high heat. Add the onion and cook for a few minutes, stirring, until softened. Add the garlic, flour, Cayenne, and salt. Continue to cook and stir, until the flour is well absorbed coats the onion pieces. Slowly mix in the chicken or vegetable stock. Stir in the dried corn and let the soup simmer for 10 or 15 minutes, stirring occasionally (reduce the heat to medium).

Meanwhile, wash, dry, and chop the cilantro.

Just before serving the soup, whisk in the cilantro, yogurt, and lime juice. Bring the soup back up to steaming hot, but do not let it simmer. Serve at once.

Last year at this time I made Cheesy Rhubarb (or Raspberry) Bread Pudding.

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