The pig is always skeptical of soup, but I insisted on this one, and I am glad that I did! It was creamy and flavorful. Paired with a salad, it makes a perfect dinner.
We found this recipe at iChef and followed it exactly since we are not the most experienced soup makers.
1 Tbsp butter (we used Promise)
1 leek, diced
1/2 onion, diced
5 c chicken stock
2 med russet potatoes, diced
1 bunch of cilantro leaves, chopped
Cal's tip: we may have used way too much cilantro since bunches can be all different sizes. If you have too much cilantro, it will still be delicious so don't worry about it! As you can see from the pictures of Cornelius, preparing cilantro can take some time!
1/4 c heavy cream
salt and pepper to taste
1. melt butter in a large stock pot. add onion and leek and let them sweat but not brown.
2. add stock and potatoes. bring to a boil. Reduce heat and simmer until potatoes are tender (about 20 minutes, but depends on the size of your dice).
3. add cilantro, remove from heat.
4. carefully puree the soup in a blender or processor in batches.
Cal's tip: You may need to wait for the soup to cool slightly. You should also make your batches fairly small or you will make a giant mess.
5. Add soup back to the pot and bring to a simmer. Add cream. Heat through. Season with salt and pepper.
Soup is hard to photograph but it's easy to eat! We recommend eating it instead of trying to take pictures.
Look how healthy it is! As long as you use low-sodium chicken stock the sodium won't be so high either.
Overall this soup was a success and has hopefully led to the pig being more accepting of future soups!