Coriander soup (sopa de cilantro)

This is a delicious refreshing soup with a spicy kick that's great as a lunchtime dish or as a small starter.

I first had sopa de cilantro in Tybee Island, Georgia in 1990, and it wasn't until now until I decided to try and replicate this and I'm very glad I did. I like it very spicy so I added a couple of extra birds eye chillies for a nice kick, but this can be a little overwhelming for many people.

And it's very green!

 

Ingredients

• 100g of Coriander, finely chopped
• 1 white onion, finely chopped
• 2 stalks of celery, finely chopped
• 3 cloves of garlic, grated
• 1 tbs olive oil
• 1 pint good vegetable stock
• 2 medium sized green chillies
• 200 ml double cream
• Salt and pepper to taste
• Optional, birds eye green chillies

Direction

1. Put the oil, onion, celery, garlic and the finely grated Coriander roots in a saucepan and start to soften on a medium heat, do not allow to brown or overcook.
2. Once the onion and clearly are softened add the stock and bring to a boil.
3. Add the rest of the coriander and finely chopped chillies, then turn down to a simmer.
4. After 15 minutes blend to a fine mixture and add the cream.
5. Return to the heat and bring to a simmer for a further ten minutes, adjusting the seasoning towards the end of the cooking.
6. Serve with a few coriander leaves, fresh taco's and a sprinkle of a good strong cheddar cheese.