m. c. de marco: The New Kitchen Cookbook

Fresh Potato and Cilantro Soup

This is another Portuguese recipe (Sopa de Coentro), from Soupsong.


  • 4 onions, chopped
  • 2 cloves garlic, minced
  • 4 T. olive oil
  • 4 potatoes, peeled and chopped
  • 6 cups vegetable or chicken stock
  • salt to taste
  • ¼ tsp cayenne
  • ¾ c. chopped cilantro


In a large saucepan, saute the onions and garlic in 3 T. of the oil for 5 minutes, until limp. Add the remaining oil and the potatoes. Fry for a minute. Add the stock, cover, and simmer for 45 minutes. Remove from heat and (optionally) puree.

Return the soup to the pot, season with salt and cayenne, and add the cilantro. Cover and refrigerate for 24 hours. You can serve the soup cold–or reheat. Top with cilantro or chives.