October 22, 2014
For years, I've made this recipe with the chicken stock left over from cooking a whole chicken in a pot with celery, carrots, leek, dill and bay leaf in the broth. I strain everything and keep the chicken for my enchiladas suizas and keep the broth frozen in freezer ziplocks so I can use it for soups and my beloved Risotto Ai Fungi (Risotto rice with Porcini Mushrooms, as I learned in the Toscana (Tuscany), Italy).
The one difference mainly, is that I use cilantro (coriander) as the green herb within and topped with herein.
I also use whole milk (to add to the soup before serving) or nonfat organic cream (without chemicals)for the topping.
Sprinkle minced cilantro or larger sprigs atop before serving.