Cilantro and Chorizo Soup
By
Patrick Johnson
@pwjohnso
1
Always finding cilantro ver cheap, I was motivated to find a unique use for one of my favorite herbs. This rich and delicious recipe is sure to make you come back for seconds.
NOTE: This recipe can be lightened up by switching out the notable ingredients for reduced fat versions. However, it is not intended to be a meal but an indulgent appetizer. Live a little.
NOTE: This recipe can be lightened up by switching out the notable ingredients for reduced fat versions. However, it is not intended to be a meal but an indulgent appetizer. Live a little.
Ingredients
- 3 bunch
- cilantro, tough stems removed
- 64 oz
- chicken broth
- 1 stick
- butter, unsalted
- 5 tsp
- all purpose flour
- 16 oz
- sour cream
- 16 oz
- cream cheese
- 3 clove
- garlic, minced
- 1 lb
- chorizo
- 8 oz
- cotija cheese
- 3/4 tsp
- salt
- 1 tsp
- cayenne pepper
- 3/4 tsp
- ground cumin
How to Make Cilantro and Chorizo Soup
- 1Brown crumbled chorizo in skillet.
- 2Add cilantro and a small amount of chicken broth to food processor and process until very smooth (about 2 minutes).
- 3Add butter and flour to sauce pan over medium-high heat and cook, stirring constantly, for about 5-7 minutes.
- 4Once the butter/flour mixture is cooked add remining chicken broth and cilantro puree and bring to boil for 5 minutes.
- 5Add sour cream, cream cheese (in small chunks), minced garlic, cumin and cayenne pepper to saucepan and simmer, stirring occasionally, for 25 minutes. Adjust seasoning with salt and additional cayenne if desired.
- 6Serve with about an ounce of chorizo and 1/2 ounce of cotija cheese as garnish.
