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Cilantro soup

4 leeks (washed and chopped)
4 potatoes (peeled and chopped)
1 minced clove garlic
6 cups of chicken stock
pepper and salt to taste
3/4 cup lightly chopped cilantro

Simmer leeks, potatoes and garlic in 6 cups of chicken stock for
45 minutes. Puree this base, then place in a tureen with pepper
and salt to taste, and chopped cilantro (more for more cilantro
flavor.) The same base can be used for other herb soups. Let sit
in the refrigerator overnight to really develop the flavor of the
herbs.

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5 of 5 people found the following review helpful:
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soups/cilantro 01, January 21, 2004 - 07:37 AM
Reviewer: Laura from Argentina, Buenos Aires
This soup is really easy and taste great. I cooked the vegetables with 1 teaspoon of fresh grated ginger and the half of cilantro. The secret is a good chicken stock.

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