Fresh Coriander Soup (Sopa De Coentro) - cooking recipe

Ingredients

4 yellow onions, peeled and coarsely chopped
2 large garlic cloves, peeled and minced (or more)
4 tablespoons olive oil
4 potatoes, medium, peeled and coarsely chopped (I use Yukon gold)
6 cups chicken broth (preferably homemade and unsalted)
salt
cayenne pepper
3/4 cup fresh coriander leaves (cilantro, about one bunch(no stems)

Preparation

In a large heavy saucepan, saute the onions and garlic in 3 tablespoons of olive oil for about five minutes.
Add the remaining tablespoon of oil and the potatoes and stir fry for another minute.
Add the broth, cover and simmer for about 45 minutes or until the potatoes are mushy.
Remove from the heat and puree the soup, using an immersion blender.
Now stir in salt and pepper and the coriander (cilantro), cover, and refrigerate for 24 hours.
After 24 hours, the soup is ready to be served cold, or, once you have gently heated it over moderate heat, it can be served hot.