0/5
(0 Votes)
Ingredients
- 2 tsp. butter
- 3 leeks, whites only, diced
- 3 cups carrots, diced
- 1 tsp. ground coriander
- 1 qt. vegetable or chicken stock
- Salt and pepper
- 1 tsp. cilantro, chopped
- 1 cup heavy cream
Preparation
Step 1
Saute vegetables in butter over low heat until slightly browned. Add stock and herbs. Simmer until tender, about 30 minutes. Puree in food processor and then pour through a strainer. Garnish with chopped cilantro. For richness, cream maybe added to the strained soup, just return to a light boil.
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