Cilantro Spring Soup


Courtesy of Lucinda Hutson

"I love serving this luscious soup in early spring when cilantro flourishes in the garden. Its vivid emerald color offers tribute to the season, especially when garnished with purple pansy flowers or cilantro's lacy white blossoms. The flavor is fresh and bright, yet not overpowering. It will certainly delight even those who say they don't like the flavor of cilantro."—Lucinda Hutson


Cilantro Spring Soup


For 6 Person(s)


  • 6-day-old tortillas cut into ¼” x 2”strips
  • Canola oil
  • 6 cups homemade chicken broth
  • 1 1/2 cups cilantro, tightly packed
  • 2 cups spinach, washed, trimmed and loosely packed
  • 3 tablespoons butter
  • 1/2 white onion, finely chopped
  • 2 serranos, seeded stemmed and diced
  • 6 green onions with some tops, finely chopped
  • 2 garlic cloves, finely chopped
  • Salt and pepper to taste
  • 1/2 pounds Monterey Jack cheese, cut into ¼” cubes
  • Lime wedges
  • Cilantro sprigs
  • Cilantro blossoms, optional
  • 2 avocados, sliced, optional

Cilantro Spring Soup Directions

  1. Cut the tortillas into strips and fry in ½” of hot oil until crisp and golden brown, turning occasionally. Drain on paper towels.
  2. In a blender, puree the spinach with 2 cups of the chicken broth. Add the cilantro and coarsely blend.
  3. In a large saucepan, melt the butter and sauté the onions, garlic and serranos. Add the pureed mixture and the remaining chicken broth. Simmer for 10 minutes—do not boil!
  4. Meanwhile slice the avocados and drizzle with lime juice. Thin the soup, if necessary, with additional chicken broth, then pour into bowls and garnish each with crispy tortilla strips, cheese, avocado slices and a cilantro sprig. Extra or additional garnishes may be served in small condiment bowls at the table.

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