Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Carrots |
| 1 \N | Potato |
| 3 ounces | Unsalted butter |
| 1 small | Onion, peeled and diced |
| 1 tablespoon | Chopped garlic |
| 1 teaspoon | Ground coriander |
| 4 cups | Chicken broth |
| ½ teaspoon | Sugar |
| ¼ teaspoon | Salt |
| 2 cups | Milk |
| \N \N | Freshly ground black pepper |
| 2 tablespoons | Dry sherry (or 3) |
| ½ cup | Sour cream |
| ¼ cup | Chopped fresh cilantro |
Peel the carrots and cut crosswise into ½ inch pieces (about 5-6 cups). Peel the potato and cut into small cubes (about 1½ 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@...> On WED, 15 NOV 1995 172444 ~0500