Carrot Soup with Coriander

http://online-cookbook.com

Carrot Soup with Coriander

Recipe Information
Source: dlishus Serves/Makes:6 Ingredients 2 lbs (.9 kg). carrots, peeled and cut into 1/2 inch pieces (about 5-6 cups) 1 potato, peeled and cut into 1/2 inch cubes (about 1 1/2 cups) 1/2 cup (125 ml) butter 1 small onion, peeled and diced 1 Tbsp (15 ml). chopped garlic 1 tsp (5 ml). ground coriander 4 cups (950 ml) chicken broth 1 tsp (5 ml). sugar 1/2 tsp (2 ml). salt 2 cups (475 ml) half and half or milk freshly ground black pepper 2 Tbsp (30 ml). dry sherry 1/2 cup (125 ml) sour cream 1/4 cup (60 ml) chopped fresh cilantro Preparation In large sauce pan over medium-low heat, melt butter. When hot, add onion and saute while stirring occasionally, until translucent - five to six minutes. Add the garlic and saute while stirring until beginning to change color, twenty to thirty seconds. Add the carrots, potatoes and coriander and saute, stirring a little, for about two to three minutes. Add the chicken broth, sugar and salt and bring to simmer over medium heat, then lower heat, cover partially and continue simmering until vegetables are soft - about twenty to thirty minutes. When cooked and soft, puree soup in batches in blender or processor until all is smooth or to the consistency desired. Return to saucepan and add half and half or milk and pepper to taste. Place over medium heat and heat almost to boil but not boiling. taste for seasoning and adjust as necessary. Just before serving, stir in sherry to taste. to serve: ladle warm soup into bowls and top each with 1 to 2 spoonful of sour cream and a generous sprinkling of chopped cilantro. Comments Always in demand - so exquisite and spectaculor for entertaining guests at dinner or any meal and any occasion. a winner among recipes and always a favorite!

Recipe Information

Source:: dlishus

Serves/Makes:6

Ingredients

2 lbs (.9 kg). carrots, peeled and cut into 1/2 inch pieces (about 5-6 cups)
1 potato, peeled and cut into 1/2 inch cubes (about 1 1/2 cups)
1/2 cup (125 ml) butter
1 small onion, peeled and diced
1 Tbsp (15 ml). chopped garlic
1 tsp (5 ml). ground coriander
4 cups (950 ml) chicken broth
1 tsp (5 ml). sugar
1/2 tsp (2 ml). salt
2 cups (475 ml) half and half or milk
freshly ground black pepper
2 Tbsp (30 ml). dry sherry
1/2 cup (125 ml) sour cream
1/4 cup (60 ml) chopped fresh cilantro

Preparation

In large sauce pan over medium-low heat, melt butter.
When hot, add onion and saute while stirring occasionally, until translucent - five to six minutes.
Add the garlic and saute while stirring until beginning to change color, twenty to thirty seconds.
Add the carrots, potatoes and coriander and saute, stirring a little, for about two to three minutes.
Add the chicken broth, sugar and salt and bring to simmer over medium heat, then lower heat, cover partially and continue simmering until vegetables are soft - about twenty to thirty minutes.
When cooked and soft, puree soup in batches in blender or processor until all is smooth or to the consistency desired.
Return to saucepan and add half and half or milk and pepper to taste.
Place over medium heat and heat almost to boil but not boiling. taste for seasoning and adjust as necessary.
Just before serving, stir in sherry to taste.
to serve: ladle warm soup into bowls and top each with 1 to 2 spoonful of sour cream and a generous sprinkling of chopped cilantro.

Comments

Always in demand - so exquisite and spectaculor for entertaining guests at dinner or any meal and any occasion. a winner among recipes and always a favorite!