It was supposed to be cilantro soup. I’m not sure if it’s alright to call it that, though. The notes of cilantro are really strong here, but you can feel both the green peas and spring onions just as strongly.
It can be eaten both hot and cold, but I personally prefer the warm version, served with fresh cilantro, white cow’s milk cheese, and black pepper. Although eating from a plastic container straight from the fridge was good, too. Next time, I’ll use even more cilantro and fewer peas. By the way, after making this soup, you’ll have some really good green leftovers, perfect for making some pesto.
Cilantro haters, you can stop screaming now – just use parsley instead.
4 packs of cilantro (obviously, it’s much more sensible to get a bunch from a farmer’s market, but mine was closed on a Monday evening – I wonder why?);
1 pack of spring onions;
– 1 fennel;
couple handfuls green peas;
1–1,5 l chicken broth (adjust the amount depending on your preference; natural is always the best, but powdered will work, too);
a pat of butter;
200 ml milk;
200 ml white dry wine
Roughly chop the cilantro and spring onions. Boil for a minute.
Add the greens with a tiny splash of water to a blender and blend as smoothly as possible.
Strain the greens. Keep the green elixir, which will be our base. Set the rest aside – we’ll make pesto from it later.
Melt the butter in a pan and add the sliced fennel. Fry for 10 minutes, then add the frozen green peas and cook for a couple more minutes.
Blend the contents of the pan.
In a pot, stir together the green elixir, chicken broth, white wine, and milk. Bring to a boil and turn the heat off.
Serve on its own or with your cheese of choice, black pepper, or other garnishes (crispy fried onions usually put on hotdogs should work perfectly).
Steps for pesto:
There are roughly a million ways to make pesto, so please google. Follow my guidelines or add whatever you find at home. I added 2 cloves of garlic, salt, olive oil, and peanut butter to mine. It was perfect.
Works for breakfast meals, pasta, or with your weird loaves of homemade bread. I added a teaspoon to my scrambled eggs the next morning, and it was a full summer vibe. Despite my frozen feet and a blanket on my head.