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Description
Hot summer evenings call for a refreshing meal. This cream of coriander soup is light, fresh and best served cold. Made from a combination of fresh coriander, cream cheese, chicken stock, and spices, this soup is easily whipped together in a blender. Refrigerate this Cream of Coriander Soup until you are ready to serve. A perfectly refreshing starter on a hot evening. This recipe is gluten free and can be made vegetarian by substituting vegetable stock for the chicken stock.
Ingredients
US|METRIC
4 SERVINGS
- 50 grams coriander
- 300 grams Philadelphia Cream Cheese (or any soft cheese)
- 800 mL chicken stock
- black pepper
- salt
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Directions
- Roughly chop the coriander and place in a food blender.
- Add the soft cheese and 200 milliliters of stock, and blend until smooth.
- Gradually add the remaining stock while the blender is in use.
- Season to taste and store in the refrigerator until ready to serve.
- Should be be served very cold.
NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium730mg30% |
| Potassium410mg12% |
| Protein11g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber1g4% |
| Sugars6g |
| Vitamin A35% |
| Vitamin C8% |
| Calcium10% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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