Carrot Soup With Coriander

CARROT SOUP WITH CORIANDER

6 Preparation Time :

Categories : Soups

Amount Measure Ingredient -- Preparation Method -- -- --

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

5-6 cups

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

15 NOV

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