1
Place cilantro leaves in a blender with 1 cup of the chicken stock and blend to form a puree. Set aside.
2
Melt the butter in a large saucepan, add the onion and garlic, and sauté until soft but not brown. Add the flour and stir to make a roux. Gradually add the remaining broth, stirring with a whisk after each addition.
3
Add the cilantro puree, stirring to blend thoroughly. Cover and simmer 15 to 20 minutes. The soup may be made ahead up to this step.
4
Stir in the cream, place in serving bowls and garnish with shredded cheese and a cilantro sprig if desired.

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Nutrition Facts
Serving Size 1 (423g) Recipe makes 6 servings
Calories 369
Calories from Fat 237		(64%)
Amount Per Serving		%DV
	Total Fat 26.3g	40%
	Saturated Fat 15.1g	75%
	Monounsaturated Fat 8.1g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 84mg		28%
Sodium 531mg		22%
Potassium 467mg		13%
Total Carbohydrate 23.3g		7%
	Dietary Fiber 1.0g	3%
	Sugars 6.9g
Protein 10.4g		20%
Vitamin A 1167mcg		23%
Vitamin B6 0.3mg		15%
Vitamin B12 0.1mcg		1%
Vitamin C 5mg		9%
Vitamin E 0mcg		2%
Calcium 54mg		5%
Iron 1mg		6%
detailed view... how is this calculated?

Cream of Cilantro Soup - Crema De Cilantro