This recipe was inspired by a soup of Diana Kennedy’s. If you can find cilantro with its roots attached, add the roots, well washed, to the soup for an even stronger cilantro flavor.
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I thought this soup was excellent. I toasted the coriander before grinding which really added to the flavor. I did need to add quite a bit more stock than the recipe called for to get the smooth and creamy consistency I wanted. The soup not only looked beautiful but tasted amazing.
This soup has a haunting flavor of fresh cilantro, which I loved. The fresh cilantro definitely overshadows the dried coriander. I found that it also overshadowed the single jalapeno. The jalapeno I used must have been a mild one because my soup was not even mildly hot. My problem with this soup was that it had a slightly mealy, baby food-like texture. I would recommend adding a little extra liquid and, if necessary, straining the soup to make it thinner and smoother. This soup would make a nice beginning to a Mexican or Indian meal.
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