Back on 21. May, a recipe for Mexican Cilantro Cream soup was posted as part of the Farmers’ Market Haul blog of the week. This entry is a follow-up to that recipe.
Firstly, the difference between “Mexican Full Cream” and the Full Cream / whipping cream purchased at Aldi might make for some variation between the final product and the product offered by Douglas over at the Mexican Food Journal. There were also a few lines in the recipe from MFJ that, for some reason, did not make sense to the Caustic One, so in the end, this recipe is not really that of the one shared. For one thing, the total volume of water provided in the ingredients list was four (4) cups, but during the method portion of the recipe, it seemed as though six (6) cups was actually called for, to one cup of chicken stock and 3/4 cup of cream. This seemed a bit thin, so the Caustic one ended up using three (3) cups of water and two (2) cups of chicken stock, with one cup of cream at the end. The recipe called for serving the soup immediately, so a serving was consumed at the end of the cooking process. It was tasty, but not as tasty as expected. The rest of the soup was put into a container and refrigerated overnight; the next day, it was consumed as a cold soup. This was actually really refreshing, and richer than the day before. The balance of the soup was consumed as a cold soup. It’s possible it would have been lovely warmed as well, but with the hot temperatures here, cold was the order of the day… an order that was well received.
