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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place cilantro leaves in a blender with 1 cup of the chicken stock and blend to form a puree. Set aside. | 2. Melt the butter in a large saucepan, add the onion and garlic, and sauté until soft but not brown. Add the flour and stir to make a roux. Gradually add the remaining broth, stirring with a whisk after each addition. | 3. Add the cilantro puree, stirring to blend thoroughly. Cover and simmer 15 to 20 minutes. The soup may be made ahead up to this step. | 4. Stir in the cream, place in serving bowls and garnish with shredded cheese and a cilantro sprig if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cilantro	1	bunch		-	-	-	-
chicken stock	2	quarts		-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
onion	1 1/2	cups	chopped	96.0	22.416	2.64	0.24
garlic clove	4		chopped	-	-	-	-
flour	6	tablespoons		216.855	47.477	3.5254	0.8414
salt				-	-	-	-
heavy cream	1	cup	sour sour	408.0	3.2880000000000003	3.408	43.29600000000001
chihuahua cheese			shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.