cilantro, stems trimmed about 2 inches and washed well
low-sodium chicken broth
slivered blanched almonds
small onion, about 1/3 cup
small leek, white part only, chopped, about 1 cup
dry white wine
1 1/2 cups
Mexican crema, optional
- Bring a medium pot filled halfway with water to a boil. Add cilantro and cook for 1 min. Drain and rinse under cold running water until cool. Squeeze out water, then transfer to a blender.
- Add broth to cilantro. Whirl until puréed, about 1 min. Set a sieve over a deep bowl and pour puréed liquid through sieve. Use a ladle to press all liquid through sieve. Discard solids. Rinse out blender.
- Heat same pot over medium. Add oil, then almonds. Stir constantly until toasted, about 2 min. Transfer to a plate.
- Melt butter in pot. Add onion, leek and garlic. Cook until onion and leek start to soften, about 3 min. Stir in flour and cook 1 min. Add wine, stirring constantly until absorbed, about 1 min. Gradually whisk in milk until mixture thickens, about 2 min. Pour milk mixture into blender along with almonds and salt. Whirl at least 3 min until finely puréed. Return both almond-milk and cilantro mixtures to pot. Stir until warm. Ladle into bowls and top with dollops of Mexican Crema.
Protein 8 g
Carbohydrates 11 g
Fat 17 g
Fibre 2 g
Sodium 437 mg