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This can be made 2 days ahead and refrigerated, or frozen up to 3 months.
Thaw before warming and warm slowly so it doesn't burn.
by Dancer·published 2002-06-20
Open original recipeVegetable
Drain liquid from solids.
07Reserve liquid.08Puree solids with cilantro in blender or processor until smooth.09Add as much liquid as container can hold.10Puree until even smoother.11Transfer to 3-quart bowl.12Add remaining liquid, if any, and remaining 1 cup of stock.13Season to taste with salt and crushed red pepper.14Serve chilled or hot.15Adjust seasonings to taste before serving.