Cilantro Light Cream

Name: Cilantro Light Cream
Prep time: 60 min
Yield: 5
Cuisine: Mexicana
Ingredients: 1 liter chicken broth; 1 potato, large; 3 zucchinis, medium; 1 onion, small chopped; 2 cloves garlic, chopped; 1 serrano chile, deveined and peeled; 1 cup fresh cilantro, chopped; 1/2 sticks double cream cheese; vegetable oil; salt, to taste; pepper, to taste

Nadia Ramos Zamora

The recipe for cilantro cream is a delicious cream with nutritious ingredients that is finger-licking good!

Reviewed by Editorial Team of Kiwilimón

Published: 12-07-2013

Preparation

Medium

Bring the potatoes and zucchini to a boil in different containers, as the zucchini takes much less time to cook than the potatoes. In a pan with a little oil, sauté the onion, garlic, and chopped chili until they are translucent. As soon as the vegetables are cooked, blend them with the mixture from the pan and the cilantro, using some of the chicken broth. It may not be possible to blend everything at once, so you can blend the ingredients in two batches. Once everything is blended, bring it to a boil with the rest of the chicken broth, seasoning it with salt and pepper. Let it simmer for 15 minutes on low heat. Turn off the heat, let it cool for 15 minutes, in another small container mix the double cream cheese with a bit of the cilantro cream and add it to the soup.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Cilantro Light Cream

Ingredients

Preparation

Nutritional information

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Cilantro Light Cream

Ingredients

Preparation

Nutritional information

Presentation

Tips

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