Cream of Cilantro Soup with Black Bean Salsa

[jillelaine]

Cream Of Cilantro Soup With Black Bean Salsa [From Southern Living]

1/2 cup butter or margarine
1/2 cup chopped fresh cilantro, divided
1 medium onion, chopped
2 celery stalks, chopped
1 1/2 teaspoons ground cumin
1 garlic clove, chopped
2 jalapeño peppers, seeded and chopped
1 shallot, chopped
1/2 cup all-purpose flour
4 (14 1/2-ounce) cans chicken broth
1 bay leaf
1/4 teaspoon pepper
2 cups whipping cream
1 cup (4 ounces) shredded Monterey Jack cheese
top with Black Bean Salsa (see recipe below)

Cilantro Soup
Melt butter in a large Dutch oven or stockpot over medium-high heat;
add 1/4 cup chopped cilantro, onion, and next ingredients through to the shallots. Cook, stirring constantly, 5 to 7 minutes or until tender.
Stir in flour, and cook mixture over medium heat, stirring constantly, 7 minutes or until mixture is golden brown.
Add chicken broth, stirring rapidly until blended; add bay leaf. Bring mixture to a boil; reduce heat, and simmer 20 minutes.
Stir in pepper and whipping cream; cook 5 minutes.
Pour mixture through a wire-mesh strainer into a bowl, discarding vegetables.
Add shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro.
Pour soup into individual serving bowls. Spoon Black Bean Salsa in center of each bowl.

Yield: 2 quarts

Black Bean Salsa
1 (16-ounce) can black beans, rinsed and drained
1 large tomato, seeded and chopped
1/2 cup chopped purple onion
4 green onions, chopped
2 teaspoons chopped fresh cilantro
2 tablespoons olive oil
1 1/2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Combine black beans, tomato, and remaining ingredients; cover and chill at least 2 hours.

Yield: 2 1/2 cups