Make Ahead

EDUARDO DE SAN ANGEL’S CILANTRO SOUP

by:
January 20, 2021
5 Ratings
Photo by AnnieFalk
Author Notes

For over 20 years Eduardo de san Angel was a coveted reservation during high season in Fort Lauderdale. Authentic chilies, spices, and fresh, vibrant herbs enhanced the classic seafood, poultry, and meat dishes at this cozy Mexican enclave known for its hospitality. The intimate, hacienda-style rooms invited romance, and my husband and I often dined here on our date nights, away from the children.
Skilled chef-owner Eduardo Pria prepared creative Mexican fare, and in recent years he redesigned many of his classic recipes to create more healthful options. For frequent diners like us there was no need to see the menu, the dishes we loved were embedded in our taste memory. Food memories are powerful and one of our favorite crave-worth dishes was Pria’s Cilantro Soup. It was not on the menu, rather offered as a special. Fresh, vibrant, clean and simply delicious! When prepared with vegetable broth it’s a vegan’s delight, and a lovely way for those on a plant-based diet to dine well.
When we returned to South Florida this year and discovered that Pria retired, closing one of our favorite restaurants, we immediately longed for his Cilantro Soup. Several emails and google searches later I pieced together the recipe for this delicious soup, the one we loved, where Pria uses squash to thicken the soup, replacing the heavy cream. Our romantic get-away will be missed, as will many of Pria’s wonderful dishes, but knowing we can enjoy his Cilantro Soup is comforting and sharing this at home brought a little romance to our table.
Homemade vegetable or chicken broth is best, and if using prepared broths be sure they are low sodium. Fresh, fragrant cilantro will yield the best results. We always opted for the Queso Fresca and Crema, both of which add a creamy tang to the dish. —AnnieFalk

  • Prep time 15 minutes
  • Cook time 1 hour
  • makes 14 cups
Ingredients
  • 1/4 cup Canola Oil
  • 1 Large garlic clove, chopped
  • 1 Medium Spanish onion, coarsely chopped
  • 4 Medium zucchini, coarsely chopped
  • 4 Medium yellow squash, coarsely chopped
  • 1 Small jalapeno pepper, seeded and chopped (leave a few seeds, if desired)
  • 6 Ounces-Baby spinach leaves
  • 2 Ounces-Cilantro, washed and stems intact, plus more for garnish
  • 9 cups Vegetable or chicken broth
  • 1/2 teaspoon Ground cumin
  • Salt and Pepper to taste
  • Crumbled Queso Fresco, for garnish
  • Mexican Crema, for garnish
In This Recipe
Directions
  1. In a large saucepan, heat oil over medium heat. Add the garlic and onion and cook until the onion is translucent, about 3 minutes. Add the zucchini, yellow squash, and jalapeno peppers. Cook, stirring occasionally, about 3 minutes or until vegetables are soft.
  2. Add spinach and cilantro, reserving a few sprigs of cilantro for garnish. Continue cooking and stirring 3 minutes, or until greens have released their juices. Add broth and bring to a boil.
  3. Reduce heat to a simmer and cook 40 minutes, stirring occasionally. Stir in cumin, and add salt and white pepper, to taste. Cook for 5 minutes. Remove from heat and allow soup to cool to room temperature.
  4. Using a blender or food processor, puree soup in batches. Press puree through a strainer. Discard solids and return soup to saucepan to rewarm just before serving.
  5. Garnish soup with cilantro sprigs. If desired add crumbled queso fresco and drizzle with Mexican crema.

See what other Food52ers are saying.

  • zoemetro uk
    zoemetro uk
  • Debra Knox
    Debra Knox
  • Gigi Falk
    Gigi Falk
  • marionborbon
    marionborbon

    7 Reviews

    marionborbon February 8, 2021
    Easy to make AND delicious!
     
    marionborbon February 8, 2021
    Easy to make AND delicious!
     
    zoemetro U. February 7, 2021
    Holy cow! I had this soup at his restaurant 6 years ago and have been craving it ever since. It is absolutely the best soup I have ever had in my life...and that is saying quite a bit as I have soup several times a week. I am definitely going to make this. The only thing is that I thought he added jalapeno. if you are back in Fort Lauderdale and love soup, I definitely recommend The pasta e fagioli at Dal Contadino Trattoria. I live in Dublin now and long for this amazing rendition.
     
    Debra K. February 6, 2021
    All my favorites ingredients!!! This is perfect for Sunday brunch!
     
    Dss February 4, 2021
    I love the taste of Cilantro. I couldn't wait to try this recipe. A new favorite addition to Taco Tuesdays!
     
    kaylaf February 4, 2021
    Yum! I love that it's thickened with squash instead of cream. I can't wait to try this out for the next date night :)
     
    Gigi F. February 4, 2021
    I love this soup! Thank you for sharing this amazing (and very straightforward!) recipe! I can't wait to make this for my boyfriend.