*  Exported from  MasterCook  *
                         CARROT SOUP WITH CORIANDER
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Carrots
    1                    Potato
    3       oz           Unsalted butter
    1       sm           Onion, peeled and diced
    1       tb           Chopped garlic
    1       t            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
   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
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