Melt the butter in soft light and add 1 cup of coriander for 3 minutes. Add the potatoes and consommé and raise the heat.
When it boils lower the flame and cook about 20 minutes.
Cool and grind in the blender.
Grind walnut with cream that does not feel the nut and add to the soup, season.
To serve, reheat without boiling and serving with fried bread squares and the rest of the chopped cilantro. You can also put a little sour cream in the center.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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