INGREDIENTS

INSTRUCTIONS

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
<RHOMMEL@IX.NETCOM.COM>  On   WED, 15 NOV 1995 172444 ~0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“A Man’s Man is a Godly Man!”