Cream of Cilantro Soup
2 tablespoons vegetable oil
½ onion, chopped
2 garlic cloves, minced
6 cups of skim milk, or soy milk
1 bunch of fresh cilantro, washed, de-stemmed, chopped
2 cups of sour cream
½ teaspoon salt
In a large saucepan, saute onion and garlic in oil until tender. Add milk and bring to boil for 2 minutes, stirring occasionally. Blend cilantro and cream and gradually add to milk. Bring to a boil. Reduce heat, cover and simmer for 5 to 10 minutes.
Bob Chwedyk/bchwedyk@dailyherald.comCook of the Week Susana Guevara of Schaumburg shares her recipe for cilantro soup.
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