Cilantro Soup

Ingredients:

2 bunches cilantro, trimmed
2 cups vegetable stock
1 teaspoon oil
1 cup blanched almonds, slivered
2 tablespoons butter
1/3 cup onion, chopped
1 leek, chopped (white part only)
1 clove garlic, minced
2 tablespoons flour
1-1/2 cup milk
salt
cream

Boil some water in a saucepan and blanch the cilantro. Remove with slotted spoon and place in ice water bath. Squeeze out water and transfer to a blender with vegetable stock. Puree until smooth.

Discard the water from the saucepan and add butter and almonds. Toast the almonds until they are golden. Add to the blender.

Add oil, onion, leek, and garlic to the pan and cook until tender. Stir in flour. Add to the blender.

Blend the mixture for about 4 minutes until smooth. Strain through a sieve if needed as adding the mixture back into the saucepan. Bring to a simmer and add the milk and season with salt. Ladle into bowls and garnish with cream.