Country-Style Tomato and Cilantro Broth

Ingredients

• •2 whole whole cinnamon sticks
• •1 teaspoon whole coriander seeds
• •½ teaspoon whole cloves (about 11 cloves)
• •⅛ teaspoon whole black peppercorns (about 10 peppercorns), lightly crushed
• •2 leaves fresh bay leaves (or 4 dried)
• •2 pods green cardamom pods
• •6 medium medium tomatoes, quartered and seeded (about 3 pounds total)
• •6 cloves garlic, coarsely chopped
• •1 tablespoon (3/4-inch) knob fresh ginger, peeled and coarsely chopped (about 1 tablespoon)
• •½ bunch large bunch fresh cilantro, stems reserved and leaves finely chopped (about 1/4 cup)
• •1¼ teaspoons fine sea salt
• •¼ teaspoon freshly ground black pepper
• •1 piece (3-inch) square cheesecloth; kitchen string

Cooking Instructions

1. 1.

   Make spice sachet by wrapping together in cheesecloth the cinnamon sticks, coriander seeds, cloves, peppercorns, bay leaves, and cardamom pods. Tie with kitchen string.

   5 min

2. 2.

   In heavy, large pot over high heat, stir together 4 cups water, tomatoes, garlic, ginger, cilantro stems, 1 teaspoon salt, and spice sachet. Bring to boil, then reduce heat and simmer, uncovered, until reduced by 1/3, about 30 minutes. Strain through fine-mesh sieve into large clean pot, reserving solids. Discard spice sachet. Measure 1 cup of strained liquid in pot and transfer to blender. Add reserved solids and pureé until smooth. Strain through fine-mesh sieve back into pot with liquid.

   35 min

3. 3.

   Place pot over high heat and bring to simmer, about 5 minutes. Stir in ground pepper and remaining 1/4 teaspoon salt. Serve immediately, topping each portion with chopped cilantro leaves.

   5 min