Cloves garlic; crushed with the side of a knife blade
1
ga
Chicken stock; preferably homemade; heated
2
c
Cooked & cubed chicken meat or more to suit taste
Plenty of the following seasonings: ground cumin; white pepper; salt & pepper, oregano; chopped parsley
3/4
c
Sour cream
1
bn
Cilantro
1/4
ts
White pepper
1/4
ts
Salt
1/2
ts
Ground cumin
INSTRUCTIONS
CILANTRO CREAM
From: Laura Hunter <LHunter722@AOL.COM>
Date: Wed, 31 Jul 1996 12:02:20 -0400
In a large stockpot saute all vegetables in butter for about 10 minutes of
until wilted. Add flour to make a roux, then add hot chicken stock and
remaining ingredients and simmer for about 10 minutes. Garnish with
chopped sacllions and cilantro cream (recipe follows).
Cilantro Cream: Put all ingredients in a blender and blend until smooth.
Put cream in a squeeze bottle and decorate soup. Makes about 1 cup.
* This soup is spicy. Since he doesn't list the amounts of seasonings to
put in the soup, my quess is that there is more of the cumin and peppers
added than the remaining ingredients. You know how chefs can be...they
don't usually follow a recipe in a cookbook! Hope you enjoy this soup as
much as I do!
EAT-L Digest 30 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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