Turkey Cilantro Soup

I spent most of my childhood hating cilantro, picking it out of my food and cringing whenever my mother served cilantro soup. The version she made involved minced beef, very similar to this recipe (much faster to make than mine). I like cilantro now though, and I found a way to use the stuff, and whatever meats/vegetables are in my fridge at the moment. Not bad for a camera phone.



Ingredients:
1 smoked turkey leg (frozen in my freezer from last week)
4 red potatoes
handful of baby carrots
6 cloves of garlic, minced up real good. If I had to do it over, I'd save some raw garlic for the soupbowl too.
salt, pepper, italian herbs, you know the drill

3 T cornstarch
1 egg

bunch of cilantro (maybe 2 or 3 handfuls, washed & chopped into 1 inch pieces)
1 baby scallion shoot

Directions:
Boil & simmer everything for 45 minutes to an hour. When vegetables are soft and stewey, bring to a boil again. Mix cornstarch with 1/4 c of water to make a cornstarch solution, and stir this into the soup to thicken it.

(Optional) Beat 1 egg in a small bowl and, with the heat OFF, drop it thinly into your soup, in a circular direction. Throw in cilantro & scallion, & take everything off the burner immediately (don't boil your greens at all, otherwise they'll lose their bright green color and be tasteless). ENJOY!