Cream of Cilantro Soup - Untested

https://chatelaine.com/recipe/stovetop-cooking-method/crazy-good-cilantro-soup/

2 bunches cilantro, stems trimmed about 2 inches and washed well

2 cups chicken broth

2 tsp olive oil

1 cup slivered blanched almonds 

2 tbsp butter

1 small onion, about 1/3 cup

1 small leek, white part only, chopped, about 1 cup

1 garlic clove

2 tbsp flour

1/4 cup dry white wine

1 1/2 cups  milk

1/2 tsp salt

Mexican crema or creme fraiche, optional

1. Blanch the cilantro in boiling water for 1 min. Drain and rinse under cold running water until cool. Squeeze out water, then transfer to a blender.
2. Add broth and blend until puréed. Set a sieve over a deep bowl and pour puréed liquid through sieve. Use a ladle to press all liquid through sieve. Discard solids. Rinse out blender.
3. Heat same pot over medium. Add oil, then almonds. Stir constantly until toasted, about 2 min. Transfer to a plate.
4. Melt butter in pot. Add onion, leek and garlic. Cook until onion and leek start to soften, about 3 min. Stir in flour and cook 1 min. Add wine, stirring constantly until absorbed, about 1 min. Gradually whisk in milk until mixture thickens, about 2 min. Pour milk mixture into blender along with almonds and salt. Whirl at least 3 min until finely puréed. Return both almond-milk and cilantro mixtures to pot. Stir until warm. Ladle into bowls and top with dollops of Mexican Crema.