Chikhirtma Fresh Coriander Onion Soup Recipes
CHIKHIRTMA (FRESH CORIANDER-ONION SOUP)
This vegetarian Georgian soup is flavored with onions, dill, parsley and lemon juice, and infused with cilantro (fresh coriander). It is light and nice to serve in the summer months.
Provided by Sephardi Kitchen
Categories Clear Soup
Time 40m
Yield 6-7 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon of the butter or margarine in a pan, and stir-fry the onions for several minutes until golden. Add the water and cilantro and bring to a boil. Lower heat and simmer for 10 minutes.
- Mix the flour with the hot stock and vinegar. Add to the soup. Add in the cinnamon, salt and pepper. Simmer on low heat for about 15 minutes.
- Take pot off heat, remove and discard the cilantro sprigs. Take out about 1/2 cup of the soup, allow to cool.
- Beat the eggs lightly with the 1/2 cup of slightly cooled broth, return it to the pot with the remaining butter or margarine. Stir in the dill, parsley ad lemon juice. Serve immediately.
Nutrition Facts : Calories 90.3, Fat 5.7, SaturatedFat 3, Cholesterol 80.7, Sodium 92.5, Carbohydrate 7.2, Fiber 1.1, Sugar 2.6, Protein 3.1
FRESH CORIANDER SOUP (SOPA DE COENTRO)
I know there are those who say they don't like cilantro or coriander or Chinese parsley. I am not one of those people and this soup is so delicious and comforting when served hot in cold weather, and soothing when served cold in hot weather. It's another Portuguese recipe adapted from Jean Anderson's Foods of Portugal. This is very easy to make but it requires a good 24 hours in the fridge, so plan accordingly.
Provided by Chef Kate
Categories Potato
Time P1DT1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, sauté the onions and garlic in 3 tablespoons of olive oil for about five minutes.
- Add the remaining tablespoon of oil and the potatoes and stir fry for another minute.
- Add the broth, cover and simmer for about 45 minutes or until the potatoes are mushy.
- Remove from the heat and puree the soup, using an immersion blender.
- Now stir in salt and pepper and the coriander (cilantro), cover, and refrigerate for 24 hours.
- After 24 hours, the soup is ready to be served cold, or, once you have gently heated it over moderate heat, it can be served hot.
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