Cilantro-Ginger with Cream
Submitted by lisaann
Creamy cilantro ginger soup pureed smooth with fresh ginger root, garlic, and heavy cream in a chicken broth base. An elegant, silky bowl with bright herbal flavor.
YIELD
6 servingsPREP
5 minCOOK
55 minREADY
60 minThis silky soup is all about the pairing of fresh ginger and cilantro, two bold flavors that soften and harmonize beautifully when cooked low and slow with cream. The base starts by sweating onion, celery, ginger root, and garlic in butter until everything wilts and goes soft, about 20 minutes covered on low heat.
After simmering in chicken broth, the solids get pulled out and pureed with fresh cilantro and heavy cream in a blender until completely smooth. That green-flecked puree goes back into the pot for a final 30-minute cook on very low heat, uncovered, to let the flavors concentrate and meld.
Do not let this boil after adding the cream. Boiling will cause the cream to break and curdle, ruining the velvety texture. Keep it at a bare simmer and stir often.
Kitchen Tips
- Never boil after adding cream: This is the most important rule. A gentle simmer is fine, but a rolling boil will split the cream and leave the soup grainy.
- Wilt the vegetables slowly: The 20-minute covered sweat softens the onion and ginger without browning, which keeps the soup’s flavor clean and bright.
- Blend in batches: Hot liquid expands in a blender. Fill it only halfway and hold the lid with a towel to avoid steam blowouts.
- Fresh ginger root is not negotiable here. Ground ginger is a completely different flavor and won’t work as a substitute.
Variations
- Coconut version: Replace the heavy cream with coconut milk for a dairy-free, Thai-inspired take.
- Lime finish: Squeeze fresh lime juice into each bowl before serving for an added citrus brightness.
Ingredients
Directions
- Melt butter over low heat in a heavy-bottomed saucepan or stockpot.
Add onion, celery, ginger, and garlic and cook, covered, until vegetables have wilted, about 20 minutes.
Add chicken stock and bring to a boil.
Remove solids and place in a food processor or blender with chopped cilantro.
Process until smooth, gradually adding heavy cream.
- Return purée to soup and cook, uncovered, over very low heat for 30 minutes, stirring frequently.
Be very careful not to let it boil.
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