A wonderful treat for those desiring a taste of authentic Hispanic cuisine with hints of Texan flavor, but are sick of tacos and tamales. Actually, it’s kinda hard to get sick of tamales. This is a robust flavored soup perfect served hot on a cold day or cold on a warm day. Great served with corn tortillas and ranch style beans. Because I like ranch style beans. You can get sick of refried beans you know.
Cilantro Soup with Pecans
2 large bunches of fresh cilantro, with stems. Do not chop.
1 T cooking oil
1 cup chopped pecans
2 T butter
1 tsp garlic salt
1 small onion, minced
1 T cornstarch
1/4 cup white wine, light rum or broth (chicken or vegetable will do)
3 cups milk
1 quart chicken or vegetable broth
dash of black pepper to taste
Boil cilantro in a pot of water for four minutes, or until bright green. Immediately drain water off and place in a bath of icewater. Once cool, drain.
In a medium skillet, heat cooking oil and add the chopped pecans; toast for about two to three minutes. Add butter, then onion, sprinkle with garlic salt. Stir and continue to cook over medium heat until the onions are golden. Be careful not to burn the pecans. Add white wine, light rum or broth. Simmer until there is no more hint of alcohol (about two minutes). Add broth and return to a boil. Slowly add milk. Thicken with cornstarch and a small amount of cold water or cold milk.
In a blender, puree small amounts of cilantro and then the liquid mixture until all ingredients are smooth. Reheat on the stove and serve. Enjoy! Serves 6 to 8.