Tomato-Cilantro Soup
from Mother Earth News
Serves 6
1 medium yellow onion, chopped
1/4 cup olive oil
5 cloves garlic, minced
2 cups chicken stock
3 to 4 pounds ripe tomatoes, peeled, seeded, chopped
1 large or 2 small bunches fresh cilantro
1 tablespoon Madeira (optional)
kosher salt and black pepper in a mill
Cilantro Sauce (see Note below)
Saute onion in olive oil until very soft, about 20 to 25 minutes. For the last 2 minutes, add minced garlic. Stir in chicken broth and tomatoes. Simmer for about 15 minutes; remove from heat.
Puree soup with immersion blender or in container blender. Add Madeira and cook over low heat for 5 minutes. Remove cilantro leaves from stems and chop finely. Stir cilantro into soup, taste, and season with salt and pepper. Serve immediately, garnished with a spoonful of cilantro sauce.
Note: To make cilantro sauce, place 6 cloves of garlic, peeled, 1 jalapeno or serrano pepper, stemmed, and 1 bunch of cilantro, stems discarded, in a blender or food processor. Add 1/4 cup fresh lime juice, 3 tablespoons extra-virgin olive oil, and 1 teaspoon kosher salt. Process until smooth. This sauce
will keep in the refrigerator for 3 to 4 days.
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