Not only tasty for a garnish, but in this recipe for cilantro soup, cilantro is the star attraction!
I use cilantro in a variety of Mexican dishes. Why not a sopa de cilantro (cilantro soup), where the cilantro is the main ingredient and the star of the dish. This recipe is simply delicious. I have only ever prepared this recipe with zucchini, but you could use cooked potatoes, sweet potatoes, tomatillos, even tomatoes for a whole different flavor profile. I like to serve mine mostly smooth with a few chunky garnishes for a contrast of textures. This is a great soup to serve when serving fish as the main course. Or simply grill some shrimp and add a few to garnish the soup right before serving.
In a skillet, heat 2 tablespoons of olive oil to medium heat. Add the onions, garlic, serrano and poblano. Season lightly with salt and pepper and saute for 5-7 minutes. Transfer to the blender and set aside.
In that same skillet, add 1 more tablespoon of oil. At medium heat, saute the diced zucchini for 5 minutes. Season with salt and pepper. Add half of the zucchini to the blender. Reserve the other half for garnish.
Roughly chop the cilantro, making sure you remove any thick stems. Add cilantro and 2 cups of broth to the blender. Blend on high until smooth. Taste for salt and pepper. For an extra smooth soup, you can strain it through a wire-mesh strainer.
Transfer to a pot and heat to medium. Add the remaining broth, lemon juice and red pepper flakes. Continue cooking at a simmer for 10 minutes. If the soup is too thick, add a little more broth. Taste for salt and pepper.
Serve and garnish with remaining diced zucchini, avocado, crumbled cheese and crema.
This is a delicious soup that can be served warm or at room temperature. Serve it as a base for your favorite piece of grilled salmon or whitefish.