Carrot and Cilantro Soup 1 White Onions
3 tb Butter
2 lb Carrot
1/2 lb Potato
Salt And Pepper
1 1/2 qt Chicken Stock
1 bn Cilantro
1 sm Red Onion
2 Jalapeno Pepper
1 Lime; Juice Only
Peel and slice the onion and put it on to stew in the butter over low heat,
covered. Peel the carrots and potatoes and cut them into large chunks. Once
the onions are fairly soft, add the carrots and potatoes, salt generously
and continue to stew, covered, for about 10 minutes more. Add chicken stock
to cover, and simmer until the vegetables are entirely cooked. Take the pot
off the heat. Reserve a handful of cilantro leaves for salsa and throw the
rest of the cilantro into the soup pot. Puree the soup in a food processor
and strain through a medium sieve. Adjust the seasoning with salt and
pepper. Make a little salsa to your taste with the onion and peppers,
chopped; the lime juice and the reserved cilantro, coarsely chopped. To
serve the coup, bring back to a simmer, ladle into bowls and ganish with
the salsa. Carrot and Cilantro Soup printer friendly version located here. (Just the recipe. Nothing else.)
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