Ingredients
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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)
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1 (32 ounce) can low-sodium low-fat chicken broth or 1 (32 ounce) can low-sodium low-fat vegetable broth
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2 teaspoons butter
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2 teaspoons flour
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1 pint sour cream
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2 cloves garlic
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1/2 teaspoon salt
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1/2 teaspoon cayenne
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1/2 teaspoon cumin
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sour cream
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6 teaspoons chopped cilantro
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1 (8 ounce) package reduced-fat cream cheese or 1 (8 ounce) package fat free cream cheese
Instructions
- In a food processor puree the cilantro with 1 cup of the broth, and blend to smooth.
- In a large saucepan melt the butter over medium heat and whisk in the flour.
- Slowly add the remaining broth, whisking to smooth.
- Boil, while whisking, for 1 minute.
- Stir in the cream cheese, cilantro mixture, sour cream, garlic, salt, pepper, cumin.
- Reduce heat and simmer for 15 minutes.
- Ladle into bowls and offer garnishes at the table.