In South Texas, cilantro, with its piquant yet pleasing flavor, seems to be the favorite fresh herb, and people are constantly asking me for recipes that use it. My friend Diane told me of a creamy cilantro soup she enjoyed while in Fredericksburg, Texas, just north of San Antonio, so I decided I would try to create a recipe that captures cilantro's herbaceous allure.
My husband suggested that I use his recipe for squash soup as a base. Ridiculously easy, he developed this soup while cooking for hoards of hungry hunters at a camp. And it turned out to be a perfect pairing - the fresh peppery flavor of the cilantro with the buttery depth of the squash. And as an added bonus, the soup is incredibly low in calories. Diane loved it.
By adding the cilantro at the last minute, the bright green flavor is preserved. Once the cilantro is cooked, a bit of its herbal pungency is diminished. A flavorful chicken stock is a must for this recipe.
Cilantro Soup Recipe
- 2 quarts basic chicken soup stock
- 2 pounds tatuma squash or zucchini, washed and cut into chunks
- Salt and pepper to taste
- 4 ounces cilantro, chopped
How to Make Cilantro Soup
Bring the chicken stock to a boil in a 4-quart saucepan. Add the squash and simmer for 10 minutes, until tender. Remove from heat, and allow to cool.
Puree the squash with the stock using a food processor, blender, or immersion blender until it is very smooth. Return the puree to the saucepan.
Heat the soup, stir in the cilantro, and serve at once.