Carrot Soup with Coriander

(serves 4)

• 10 – 12 carrots, 500 – 750 g total weight

• 1 baking potato, 250 – 280 g

• 3 – 4 shallots, 60 g

• 6 tbsp (90 g) unsalted butter

• ¾ tsp ground coriander

• 3 cups (750 ml) chicken broth

• ½ tsp sugar

• ¼ tsp salt

• 1 cup (250 ml) milk, or as needed

• 2 – 3 tbsp dry sherry

• About ½ cup (125 ml) crème fraiche or sour cream

• 4 tbsp chopped fresh cilantro (fresh coriander)

• Fresh ground pepper

1. Peel the carrots and cut crosswise into pieces 12 mm thick. Peel the potato and cut into small cubes. Cut the shallots crosswise into thin slices. Set aside.

2. In a large saucepan over medium-low heat, melt the butter. Add the shallots and sauté, stirring occasionally, until softened, 2 – 3 minutes; do not allow to brown. Add the carrots, potato and coriander and sauté, stirring a couple of times, for 2 – 3 minutes.

3. Add the chicken broth, sugar and salt. Raise the heat to medium and bring to a simmer. Reduce the heat to low, cover partially and gently simmer until the vegetables are soft when pierced with the tip of a knife, 20 – 25 minutes.

4. Remove from the heat and let cool slightly. Working in batches, ladle into a food processor fitted with the metal blade or in a blender. Process to form a smooth purée.

5. Return the purée to the saucepan and add the 1 cup (250 ml) milk and pepper to taste. Place over medium heat and heat until just beginning to simmer.

6. Taste and adjust the seasonings. If too thick, add more milk. Just before serving, stir in the sherry to taste.

7. Ladle into warmed soup bowls. Top each bowl with 1 – 2 spoonfuls crème fraiche or sour cream and a generous sprinkling of cilantro.

My Tips:

• The soup tastes better without sherry.

Source: „Simple French Cooking“ Chuck Williams (Williams-Sonoma), 1996 (Weldon Owen Inc.)