Melt the butter over low heat and add 1 cup of cilantro for 3 minutes. Add the potato and broth and raise the heat.
When it boils, lower the flame and cook for about 20 minutes.
Cool and blend in the blender.
Grind the walnut with cream until the walnut is not felt and add to the soup, season.
To serve, reheat without boiling and serve with fried bread cubes and the rest of the chopped cilantro. You can also add a bit of 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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