Cream Of Cilantro Soup With Black Bean Salsa

Ingredients

  • ¼ teaspoon pepper
  • 4 (14 1/2-ounce) cans chicken broth
  • 2 celery stalks, chopped
  • ½ cup chopped fresh cilantro, divided
  • 2 cups whipping cream
  • 1 ½ teaspoons ground cumin
  • ½ cup chopped fresh cilantro, divided
  • + 23 more ingredients
    • Black Bean Salsa
    • 1 shallot, chopped
    • 1 cup (4 ounces) shredded Monterey Jack cheese
    • 2 cups whipping cream
    • ½ cup all-purpose flour
    • ½ cup butter or margarine
    • 1 ½ teaspoons ground cumin
    • 2 jalapeño peppers, seeded and chopped
    • 4 (14 1/2-ounce) cans chicken broth
    • ½ cup all-purpose flour
    • Black Bean Salsa
    • 1 medium onion, chopped
    • 1 medium onion, chopped
    • ¼ teaspoon pepper
    • 2 celery stalks, chopped
    • 1 bay leaf
    • 1 bay leaf
    • ½ cup butter or margarine
    • 1 garlic clove, chopped
    • 1 shallot, chopped
    • 2 jalapeño peppers, seeded and chopped
    • 1 cup (4 ounces) shredded Monterey Jack cheese
    • 1 garlic clove, chopped

Melt butter in a large Dutch oven or stockpot over medium-high heat; add 1/4 cup chopped cilantro, onion, and next 5 ingredients. Cook, stirring constantly, 5 to 7 minutes or until tender. Stir in flour, and cook mixture over medium heat, stirring constantly, 7 minutes or until mixture is golden ...

View full recipe at My Recipes

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