Cream of Cilantro Soup
Serves 10

2 tablespoons extra virgin olive oil
1 cup diced onion
1 cup leeks, diced, white part only
1/2 cup diced celery
2 teaspoons sea salt
1 cup garlic cloves, roasted
1 cup russet potatoes, peeled and diced
5 cans chicken stock, about 10 cups
salt and pepper, to taste
1/2 bunch cilantro, chopped
1 cup heavy cream (or less to taste)
garlic croutons, for garnish, optional

Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, leek, celery, and a little salt to draw the water out of the onion. Cover and cook until the vegetables are soft but not brown, about 10 minutes. Add the garlic, potatoes, and stock, and season with salt and pepper to taste. Bring to a boil over high heat, reduce the heat to a simmer, cover and cook until the vegetables are very tender, about 15 minutes. Remove pot from heat. Add the cilantro and puree using either an immersion blender or in a traditional blender. Return soup to pot and pot to stove, add the cream and cook on medium heat just long enough to heat through.

If you want to add texture to the soup, simmer some finely sliced celery in the soup after you’ve pureed it just until tender, about 10 minutes.