Ek Balam cilantro soup
During our travels in the Yucatan, we stayed in the traditional Mayan village of Ek Balam. The cook in our small hotel, Gloria, taught us to make this soup.
- 1 cup cilantro leaves and thin stems
- 1/2 medium-sized onion
- 1 t butter
- 2 cups + 4 cups water
- 1 chicken bouillon cube
- salt to taste
Dice onion fine.
Heat a soup pan over medium heat. Add onion to soup pan, followed by butter. Cook, stirring occasionally, for 5 minutes, until onion is soft.
In the meantime, puree cilantro with 2 cups warm water. Add cilantro to onion. Add additional 4 cups water. Cook 15 minutes.
Add chicken bouillon cube. Cook another 5 minutes.