Carrot Soup With Coriander Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Carrots,
1: Potato,
3 ounce: Unsalted butter,
1 small: Onion, peeled and diced
1 tbsp: Chopped garlic,
1 tsp: Ground coriander,
4 cup: Chicken broth,
1/2 tsp: Sugar,
1/4 tsp: Salt,
2 cup: Milk,
Freshly ground black pepper,
2 tbsp: Dry sherry, or 3
1/2 cup: Sour cream,
1/4 cup: Chopped fresh cilantro,
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
Source from luhu.jp
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
172444 ~0500
Source from luhu.jp
Tags
Soups