Recipe - Carrot Soup With Coriander

2 pound Carrots
1 Potato
3 ounce Unsalted butter
1 small Onion, peeled and minced
1 tablespoon Chopped garlic
1 teaspoon Ground coriander
4 cup Chicken broth
One half teaspoon Sugar
One fourth teaspoon Salt
2 cup Milk
Freshly ground black pepper
2 tablespoon Dry sherry (or 3)
One half cup Sour cream
One fourth cup Chopped fresh cilantro

Peel the carrots and cut crosswise into One half inch pieces (about 56 cups).
Peel the potato and cut into small cubes (about 1 One half cups).

In a large saucepan over mediumlow heat, melt the butter. When hot, add
the onion and suate while stirring occasionally, until translucent, 56
minutes. Add the garlic and saute while stirring until beginning to change
color, 2030 seconds. Add the carrots, potatoes, and coriander and saute,
stirring a couple of times, for about 23 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 2025 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 12 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