Portuguese Coriander Soup

Soups, as comfort food, always come to my mind when it is very cold. So I used these couple of freezing days we had as an excuse to try a recipe for a soup that I read about some time ago, and that have been intriguing me ever since. Even more as coriander bunches that I had in my refrigerator were about to fade away. Finally, this coriander soup reminds me of a very popular and unique sorrel soup which we have in Polish cuisine, so I was curious to compare them.

The soup turned out very surprising in a good way. Very light but flavored and fresh, slightly sour, and extremely green. And yes, because of that slight sourness, it tasted similar to the sorrel soup, while roasted bread and melting cheese brought the French onion soup taste. But, at the end, despite those similarities, it was just another and very original cilantro soup.

As often in a very simple recipe a quality of ingredients is very important for the final taste. For this recipe, the most important thing is to have a good base - a good quality chicken stock. Best would be home made, but a good quality free range organic broth from a box can be used too. Also, a sour bread which I used to make the croutons enriched the soup with the extra tart taste.



Cilantro Soup
(Serves four)

Ingredients:
3 bunches of fresh coriander, 5 garlic cloves, 4 cups of chicken stock, 5 slices of a day-old, sourdough country bread, 1/2 cup extra virgin olive oil, 4 tbsp shredded Fontina cheese, or mild Cheddar, salt and pepper to taste.

Preparation:
1. Cut bread into half-inch cubes. Heat 3 tbsp of oil in a frying pan and fry the bread turning frequently, until dark gold all over. Set aside.
2. Wash well and chop coriander (preferably leaves only) and place in a food processor.
3. In a small pot, bring a cup of water to boiling, add garlic cloves and let them simmer for about 3 minutes until they soften. Drain and add to the chopped coriander. Add one cup of water, 1/4 cup olive oil, salt and pepper.
4. Bring chicken stock to boil. Take out one cup and add to food processor with coriander. Whirl several times until a green purée forms.
5. Add coriander purée to the hot stock. Bring to boil and simmer for about 2 minutes. Turn off the heat and let it infuse for another 3 minutes.



6. Divide croutons between four bowls. Cover with each with a tbsp of cheese and pour over the soup.



7. Serve it hot.

Kale and Cilantro Pancakes--Breakfast Afghan Way

Last time I shared a recipe for my son's favorite American breakfast. Today, I offer you a breakfast meal from a different culinary tradition. This is another recipe I learned thanks to my Afghan friend.

These pancakes may seem a little bit spicy or fulfilling for a first meal of the day but if you look at the ingredients it turns out that they add up to a very healthy meal. And if you think that kale has been proclaimed by some the most healthy vegetable, it may sound even more interesting to those who look for another kale recipe. Kale is also often used to make a green juice--one of the latest dieting fads.

Kale pancakes are based on eggs but they cover a long list of vitamins. Cilantro delivers mostly a significant amount of vitamins C, K, A, and beta carotene, while kale, in addition, is also rich in calcium, magnesium, vitamin B-6, and iron. There is also turmeric added which has been another healthy and fashionable spice, widely recognized for its anti-inflammatory properties.

I tried kale pancakes for brunch at my friend's house a few weeks ago. They made a great meal, especially when followed by date cookies and green tea flavored with cardamon. Ever since I got this recipe I have been making these pancakes pretty often. It is a breakfast or brunch meal, but I like them also for lunch while my kids enjoy them even for dinner or as an evening snack. If I have leftovers I freeze them and use later.

Afghan Kale and Cilantro Pancakes
(Makes about 20 pancakes)

Ingredients:
6 organic eggs,
3 tbsp all purpose flour,
one medium onion,
1/2 bunch fresh coriander leaves,
2 medium kale leaves,
2 jalapeno peppers (optional),
1 tsp ground turmeric,
1/2 tsp ground coriander seeds,
salt and black pepper for frying,
vegetable oil for frying.

Preparation:
1. In a large bowl beat eggs with flour until it is smooth. Add turmeric and coriander seeds.
2. Chop onion and jalapeno and add to the batter.
3. Chop the coriander leaves. Cut out only the leaf parts of the kale, discard the stems, and chop the leaves. Add both greens to the batter.
4. Season everything with salt and pepper.
5. Heat 2 tbsp of oil on a heavy duty frying pan. Put 1/4 cup of a eggs mixture on the hot oil. Fry on a medium heat until gold. Turn and fry on the other side. Repeat with the rest of the batter.

6. Dry pancakes on a paper towel from the extra oil. Serve warm.