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    from "Please to the Table" by Anya Von Bremzen and John Welchman

    This version of chikhirtma is made with tomatoes and flavored with lots of cilantro. I promise it will be an enormous success—but don't let anyone tell you that it tastes Mexican. Make this soup when tomatoes are in season. It also tastes great chilled—though if you are going to serve it cold, omit the flour.

    Serves 6

    6 tablespoons (3/4 stick) unsalted butter
    3 medium-size onions, chopped
    2 large cloves garlic, minced
    10 medium-size fresh, ripe plum tomatoes, peeled and coarsely chopped
    1/3 cup chopped fresh cilantro, plus additional for garnish
    1 tablespoon all-purpose flour
    4 cups boils chicken stock or broth, or water
    Salt, to taste
    2 large egg yolks
    1/4 cup fresh lemon juice
    Chopped fresh parsley for garnish
    Freshly ground black pepper, to taste

    Print recipe

    1. Melt the butter in a soup pot over medium heat. Add the onions and garlic and sauté, stirring occasionally until well softened and light colored, about 10 minutes.
    2. Stir in the tomatoes and cilantro and sauté, stirring frequently, for another 15 minutes. Sprinkle in the flour and cook for another minute, stirring.
    3. Gradually stir in the hot stock and let it boil for about 1 minute. Reduce the heat to low, add salt, and simmer, uncovered, for 20 minutes, stirring once or twice.
    4. Working in batches, puree the soup in a food processor until smooth. Return the soup to the pot and let it simmer, covered, for about 5 minutes. Remove from the heat.
    5. In a bowl, whisk the egg yolks and lemon juice together until well blended. Gradually whisk in about 1 cup of soup until completely smooth.
    6. Stir the egg yolk mixture back into the soup. Return the soup to the heat and simmer gently, uncovered, until the soup thickens, 3 minutes. Garnish with fresh parsley and cilantro and serve with plenty of freshly ground black pepper.

    Product nutrition and information
     Quantity Ingredients Est.Price
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
      Plum Tomato, Large - $1.99/lb
     Farm Fresh, Lg
      Cilantro - $1.99/ea Save! 2 for $3.00
     Farm Fresh
      FreshDirect Chicken Stock - $3.49/ea
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
      Italian Parsley - $1.99/ea
     Farm Fresh
    You May Already Have
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
      Garlic - $3.99/lb
     Farm Fresh, Med
      Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
      Morton's Coarse Kosher Salt - $2.69/ea
      Nature's Yoke Natural Cage-Free Large White Eggs - $3.69/ea
     1 dozen
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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