Serves8 (Makes 2 quarts)
- Active time:55 min
- Start to finish:1 hr
Cocinar Mexicano, Tepoztlán, Mexico
November 2009
-
1 1/2
lb
cilantro (5 large bunches)
-
4
cups
chicken broth
-
1
tablespoon
olive oil
-
8
oz
blanched almonds (1 ˝ cups)
-
2
tablespoons
unsalted butter
-
1/2
cup
chopped white onion
-
1/2
cup
chopped leek
-
1
garlic clove, chopped
-
1 1/2
teaspoon
all-purpose flour
-
1/4
cup
dry white wine
-
3
cups
whole milk
-
1
teaspoon
salt
Cut bottom 2 inches of stems from cilantro bunches, then rinse well in several changes of cold water and drain.
-
Bring a large pot of water to a boil and add cilantro, pushing it under water. Cook 3 minutes, then drain and transfer to a bowl of ice water to stop cooking. Drain, pressing water from cilantro, then chop.
-
Puree cilantro with 3 cups chicken broth, in batches if necessary, until smooth, 2 to 3 minutes per batch. Pour through a medium mesh sieve set over a large bowl, pressing hard on solids. (If you have a lot of solids left, return to blender with the remaining cup of chicken broth and blend again. Strain into bowl.)
-
Heat olive oil in a medium heavy skillet over medium heat, then add almonds and cook, stirring, until golden, 5 to 8 minutes. Reserve.
-
Heat butter in a 4- to 5-quart heavy pot over medium-low heat, then add onion, leek, and garlic and cook, stirring, until softened, 3 to 5 minutes. Add flour and cook, stirring, 1 minute. Add wine in a slow stream, stirring, and cook, stirring, 1 minute. Whisk in milk in a slow stream, then add salt and bring to a simmer, stirring. Remove from heat.
-
Put milk mixture and fried almonds in blender, in batches if necessary, and blend until smooth, at least 3 minutes per batch.
-
Return milk mixture to pot and bring to a simmer over medium heat, stirring (be careful the bottom doesn't burn). Stir in cilantro liquid and return to a simmer, stirring occasionally. Season with salt to taste.
Cooks' Note: Soup keeps, chilled, 3 days and can be frozen 1 month.