Recipes

[humphrey]

Different and good! I use an immersion blender.

Carrot and Coriander Soup

6 Tbsp butter

2 medium onions, chopped

1 1/2 lbs carrots, sliced

3 Tbsp flour

4 cups chicken stock

salt and pepper, to taste

1 Tbsp ground coriander

1 bay leaf

1 Tbsp lemon juice

2 cups milk

1/2 half and half

Melt butter in large saucepan over low heat. Add onions; saute 5 minutes until soft. Stir in carrots and cook 3 minutes; stir in flour and cook 1 minute. Gradually stir in stock and bring to boil. Season with salt and pepper, coriander, bay leaf and lemon juice. Cover pan and simmer 30 minutes until carrots are tender.

Remove bay leaf. Use blender or food processor to puree soup. Pour back into saucepan and add millk; heat until just before boil. Stir in half and half and heat through.