Diane Prather: A taste of Texas

Cream of Cilantro Soup with Black Bean Salsa a filling and delicious meal

Diane Prather

Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.

This week's recipe is courtesy of Bud Nelson, of Craig. "Cream of Cilantro Soup with Black Bean Salsa" came from Bud's daughter-in-law, Terri, who lives in Texas.

I haven't taken the time to try the recipe yet but couldn't wait to get it to you. Bud said the soup is "very filling and delicious."

To make the soup, you'll need the following ingredients: 1/2 cup butter or margarine; 1/2 cup chopped fresh cilantro, divided; 1 medium onion, chopped; 2 celery stalks, chopped; 1 1/2 teaspoons ground cumin; 1 garlic clove, chopped; 2 jalapeno peppers, seeded and chopped; 1 shallot, chopped; 1/2 cup all-purpose flour; 4 (14 1/2 ounce cans chicken broth; 1 bay leaf; 1/4 teaspoon pepper; 2 cups whipping cream (heavy); 1 cup shredded Monterey Jack cheese; and the Black Bean Salsa (recipe follows).

Melt the butter in a large Dutch oven or stockpot over medium heat; add 1/4 cup of the chopped cilantro, the onion, celery, cumin, garlic, jalapeno peppers and shallot.

Cook, stirring constantly for 5 to 7 minutes, or until tender.

Stir in the flour and cook mixture over medium heat, stirring constantly, 7 minutes or until golden brown. Add chicken broth, stirring rapidly until blended; add bay leaf. Bring to a boil, reduce heat and simmer about 20 minutes.

Stir in pepper and whipping cream. Cook 5 minutes. Pour through a wire mesh strainer into a bowl, discarding the vegetables. This is optional; Terri likes to keep the veggies.

Add the remaining cilantro. Pour into soup bowls. Spoon Black Bean Salsa in the center of each bowl and add a pinch of Monterey Jack cheese. Enjoy.

The ingredients for the Black Bean Salsa are: 1 (16-ounce) can black beans, rinsed and drained; 1 large tomato, seeded and chopped; 1/2 cup chopped purple onion; 4 green onions, chopped; 2 teaspoons chopped fresh cilantro; 2 tablespoons olive oil; 1 1/2 tablespoons fresh lime juice; 1 tablespoon red wine vinegar; 1/4 teaspoon salt; and 1/4 teaspoon pepper.

Combine the black beans, tomato and remaining ingredients; cover and chill at least 2 hours.

Bud says this is a "meal in itself." He serves the soup with a tray of carrots, celery, green onions, jicama and snap peas with a dip and flour tortillas with butter.

Bud says jicama is a Mexican potato that looks like a turnip. He peels the jicama and slices it like French fries.

Bud says the jicama is white inside, has the texture of a potato and is of sweet. You can find the jicama at the grocery store.

Bud also gave me his recipe for dip, but I'm out of room, so it will be featured in next week's column.

Thanks, Bud.

Send you recipes to me at Box 415, Craig 81626 or call me at 824-8809.

Copyright Diane Prather, 2008. All rights reserved.

Comments

Use the comment form below to begin a discussion about this content.

Requires free registration

Posting comments requires a free account and verification.