- 2 bunches cilantro, stems trimmed about 2 inches and washed well
- 2 cups low-sodium chicken broth
- 2 tsp olive oil
- 1 cup slivered blanched almonds
- 2 tbsp Cilantro Onion Infused Olive Oil
- 2-Jan small onion, about 1/3 cup
- 1 small leek, white part only, chopped, about 1 cup
- 1 garlic clove
- 2 tbsp all-purpose flour
- 1/4 cup dry white wine
- 1 1/2 cups 3.25% milk
- 1/2 tsp salt
- Mexican crema, optional
- Bring a medium pot of water to a boil.
- Add cilantro and cook for one minute.
- Drain and rinse under cold, running water.
- Squeeze out excess water and transfer to a blender.
- Add broth to cilantro. Whirl until puréed, about 1 min. Set a sieve over a deep bowl and pour puréed liquid through the sieve. Use a ladle to press all liquid through a sieve. Discard solids. Rinse out the blender.
- Heat same pot over medium. Add oil, then almonds. Stir constantly until toasted, about 2 min. Transfer to a plate.
- Add Cilantro Onion Infused olive oil to a pot. Add onion, leek, and garlic. Cook until onion and leek start to soften, about 3 min.
- Stir in flour and cook 1 min.
- Add wine, stirring constantly until absorbed, about 1 min.
- Gradually whisk in milk until mixture thickens, about 2 min.
- Pour milk mixture into a blender along with almonds and salt. Whirl at least 3 min until finely puréed.
- Return both almond milk and cilantro mixtures to the pot.
- Stir until warm.
- Ladle into bowls and top with dollops of Mexican Crema.