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Cilantro Soup with Cilantro Onion Infused Olive Oil

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Prep Information

Prep Time

15 minutes

Cook Time

15 minutes


3-5 people


  • 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


  1. Bring a medium pot of water to a boil.
  2. Add cilantro and cook for one minute.
  3. Drain and rinse under cold, running water.
  4. Squeeze out excess water and transfer to a blender.
  5. 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.
  6. Heat same pot over medium. Add oil, then almonds. Stir constantly until toasted, about 2 min. Transfer to a plate.
  7. 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.
  8. Stir in flour and cook 1 min.
  9. Add wine, stirring constantly until absorbed, about 1 min.
  10. Gradually whisk in milk until mixture thickens, about 2 min.
  11. Pour milk mixture into a blender along with almonds and salt. Whirl at least 3 min until finely puréed.
  12. Return both almond milk and cilantro mixtures to the pot.
  13. Stir until warm.
  14. Ladle into bowls and top with dollops of Mexican Crema.
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