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CARROT SOUP WITH CORIANDER
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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2 lb Carrots
1 Potato
3 oz Unsalted butter
1 sm Onion, peeled and diced
1 tb Chopped garlic
1 t Ground coriander
4 c Chicken broth
1/2 ts Sugar
1/4 ts Salt
2 c Milk
Freshly ground black pepper
2 tb Dry sherry (or 3)
1/2 c Sour cream
1/4 c Chopped fresh cilantro
Peel the carrots and cut crosswise into 1/2 inch
pieces (about 5-6 cups). Peel the potato and cut into
small cubes (about 1 1/2 cups).
In a large saucepan over medium-low heat, melt the
butter. When hot, add the onion and suate while
stirring occasionally, until translucent, 5-6 minutes.
Add the garlic and saute while stirring until
beginning to change color, 20-30 seconds. Add the
carrots, potatoes, and coriander and saute, stirring a
couple of times, for about 2-3 minutes. Add te chicken
broth, sugar and salt and, over medium heat bring to a
simmer, lower the heat, cover partially and continue
simmering until vegetables are soft when pierced with
the point of a knife, about 20-25 minutes.a food
processor with its metal blade attached, or a blender,
process the vegetables in small batches, with their
broth, until a smooth puree (soup may be made ahead to
this point; cover and refrigerate). Return to the
saucepan and add the milk and pepper to taste. Place
over medium heat and heat almost to a boil. taste for
seasoning and adjust as necessary. If too thick, add
more milk. Just before serving, stir in the sherry to
your taste.
To serve: ladle into warm soup bowls. Top each bowl
with 1-2 spoonfuls sour cream and a generous
sprinkling of chopped cilantro. Submitted By RHOMMEL
On WED, 15 NOV 1995 172444
~0500
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