Carrot Soup with Coriander.
To honor the birthday of our founder, Chuck Williams, we are preparing one of Chuck’s classic recipes in our stores today: Carrot Soup with Coriander. The ground coriander and chopped cilantro give this soup its wonderfully bright, fresh taste.
1/3 cup unsalted butter
1 small yellow onion, diced
1 tablespoon chopped garlic
2 lb carrots (12-14), peeled and cut crosswise into ½ inch thick
1 baking potato, 8-9 oz, peeled and cut into small cubes
1 teaspoon ground coriander
4 cups (32 fl oz) chicken stock
½ teaspoon sugar
¼ teaspoon salt
2 cups (16 fl oz) milk, or as needed
freshly ground pepper
2-3 tablespoons dry sherry
½ cup sour cream
¼ cup chopped fresh cilantro
In a large saucepan over medium-low heat, melt the butter. When hot, add the onion and sauté, stirring occasionally, until translucent, 3-5 minutes. Add the garlic and sauté, stirring, until beginning to change color, 20 – 30 seconds. Add the carrots, potato and ground coriander and sauté, stirring a couple of times, for 2-3 minutes. Add the stock, sugar and salt and raise the heat to medium-low, cover partially and continue simmering until the vegetables are soft when pierced with the tip of a knife, 20 – 25 minutes. Remove from the heat.
In a food processor fitted with the metal blade or in a blender, process the vegetables in small batches with their stock until smooth (the soup may be made ahead to this point, covered and refrigerated for up to 2 days).
Return the puree to the saucepan and add 2 cups milk and pepper to taste. Place over medium heat and heat almost to a boil. Taste and adjust the seasonings. If the soup is too thick, add milk as needed to thin. Just before serving, stir in the sherry to taste.
To serve, ladle into warmed soup bowls. Top each bowl with a spoonful of sour cream and sprinkling of cilantro. Serve at once
Serves 6
Source: Merchant of Sonoma
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