Nadia Ramos Zamora

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Nadia Ramos Zamora

Light Cream of Cilantro

Name: Light Cream of Cilantro
Prep time: 60 min
Cook time: 60 min
Yield: 5
Cuisine: Mexicana
Ingredients: 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

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Nadia Ramos Zamora

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The cilantro cream recipe is a delicious cream with nutritious ingredients to suck your fingers !!

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Ingredients

5 portions

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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.