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Recipe of Light Cream of Cilantro
Recipe

Light Cream of Cilantro

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The cilantro cream recipe is a delicious cream with nutritious ingredients to suck your fingers !!
Learn more about Nadia Ramos Zamora

Ingredients

5 portions
  • 1 liter chicken soup
  • 1 potato, big
  • 3 zucchini, medium
  • 1 onion, chopped girl
  • 2 cloves garlic, chopped
  • 1 serrano pepper, deveined and without skin
  • 1 cup fresh coriander, chopped
  • 1/2 sticks double cream cheese
  • oils
  • salt, to taste
  • black pepper, to taste

Preparation

Boil the potatoes and zucchini in different containers as the zucchini take much less time to cook than the potatoes.
Put the onion, garlic and chopped chile in a pan with a little oil until they are sharp.
As soon as the vegetables are cooked, blend them together with the mixture of the skillet and cilantro, using a little of the chicken broth.
It is possible that you can not liquefy everything at once so you can liquefy the ingredients in two batches.
Once all of this is ground, boil it with the rest of the chicken broth, season with salt and pepper.
Let it boil for 15 minutes over low heat.
Turn off the heat, let cool 15 minutes, in another small bowl mix the double cream cheese with a little of the cilantro cream and include in the soup.

PRESENTATION

Put a little thick cream and toasted bread in pieces at the time of serving.

TIPS

if you want it even lighter you can skip the part of the double-cream cheese and still taste delicious

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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