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| Carrot Soup With Coriander Recipe |
Category: Soups
Rating:
N/A
Servings: 6
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Ingredients
2 lb carrots
1 potato
3 oz unsalted butter
1 small onion, peeled and diced
1 tablespoon chopped garlic
1 teaspoon ground coriander
4 cup chicken broth
1/2 teaspoon sugar
1/4 teaspoon salt
2 cup milk
1 freshly ground black pepper
2 tablespoon dry sherry (or 3)
1/2 cup sour cream
1/4 cup chopped fresh cilantro
Cooking Directions:
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
soups
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