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Cream of Cilantro Soup

If your guests do not mind a vaguely green soup, you may find cream of cilantro soup the hit of your dinner party. This is a rare dish so show it off with gusto. Serve with some old-fashioned oyster crackers on the side.

1 1/2 cups fresh cilantro (stems removed)
3 cups chicken broth
4 tablespoons butter
4 tablespoons flour
1 eight ounce container of sour cream
4 cloves garlic (minced)
dash salt
1/4 teaspoon red pepper
1/4 teaspoon cumin

Place cilantro leaves in blender, pour in the chicken broth. Puree until smooth. Set aside.

In wide sauce pan over medium heat, melt butter. Add flour and mix thoroughly until all the flour is coated in butter. This is similar to a white sauce, but serves as a base for the soup. Add the blended mixture and stir constantly until soup thickens. Add in garlic and spices. About 2 minutes before serving add sour cream and heat until soup is sufficiently hot to be served. If you overcook the sour cream, letting it heat and cool, it can curdle. Serve in bowls. May garnish with a cilantro leaf or two.

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