2 medium onions
1 clove garlic
2 oz butter
1 lb carrots
1 cup chicken [or vegetable] stock
salt and pepper to taste
1/2 to 1 Tbsp coriander seed
3 oz dry sherry
1 cup milk
Sauté finely chopped onions and crushed garlic in the butter
until they are golden brown. Add thinly sliced carrots, seasonings and the
sherry. Cover the pan and simmer slowly for 30 minutes. Add the stock and
continue simmering for another 30 minutes. Puree in the food processor, then add
milk. Heat before serving and garnish with parsley and croutons. I make two or
three times this amount and freeze it for later use, leaving out the milk until
I am ready to reheat it.
Note:
When fresh, coriander is also called cilantro.
Rachel McLeod founded Kiln Farm Herb Garden in Puslinch, Ontario in 1974.
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