| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups | 6 | Servings | |
INGREDIENTS
| 2 | lb | Carrots |
| 1 | Potato | |
| 3 | oz | Unsalted butter |
| 1 | sm | Onion, peeled and diced |
| 1 | tb | Chopped garlic |
| 1 | ts | 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 |
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
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