- 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
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- In
large sauce pan over medium-low heat, melt butter.
- When
hot, add onion and sauté while stirring occasionally, until
translucent - five to six minutes.
- Add
the garlic and sauté while stirring until beginning to change
colour, twenty to thirty seconds.
- Add
the carrots, potatoes and coriander and sauté, 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.
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