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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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;-). Ingredients:
2 bunches fresh cilantro, take 1 bunch and wash,stems removed and leaves chopped (remove 6 t. from the other bunch to set aside for garnish) |
1 (32 ounce) can low-sodium low-fat chicken broth or 1 (32 ounce) can low-sodium low-fat vegetable broth |
2 teaspoons butter |
2 teaspoons flour |
1 (8 ounce) package reduced-fat cream cheese or 1 (8 ounce) package fat free cream cheese |
1 pint sour cream |
2 cloves garlic |
1/2 teaspoon salt |
1/2 teaspoon cayenne |
1/2 teaspoon cumin |
sour cream |
6 teaspoons chopped cilantro |
red pepper flakes |
Directions:
1. In a food processor puree the cilantro with 1 cup of the broth, and blend to smooth.
2. In a large saucepan melt the butter over medium heat and whisk in the flour.
3. Slowly add the remaining broth, whisking to smooth.
4. Boil, while whisking, for 1 minute.
5. Stir in the cream cheese, cilantro mixture, sour cream, garlic, salt, pepper, cumin.
6. Reduce heat and simmer for 15 minutes.
7. Ladle into bowls and offer garnishes at the table.
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