Carrot & Coriander Soup-Lunch

Here is the beginning of you soup. This was sent to me by my In-Laws. Wonderful people who enjoy cooking as much as I do.

What you need are carrots, potatoes, celery, an onion, milk or heavy cream, chicken broth, coriander, black pepper, salt, and butter.

With this soup, I only used three exact measured items.

2 Cups of Whole Milk/Cream

1 32oz Box of Chicken Broth.

2TBS butter

Dice your onion.

Place your butter into your stockpot. Then add your onions 'sweat' until they release their sugars. You will be able to smell this happening and the onions become translucent.

While this is happening chop up your carrots, potatoes, and celery. I used about 5 carrots from the pile in the first photo, about 8 potatoes and cut the celery until I had about 1 Cup.

Put this into the stockpot, add a pinch of Salt, black pepper and Coriander.

Now, you are going to 'sweat' your vegetables. This means, cook them until they release their water. The photo below, shows what it looks like after 15 minutes on a low heat. The potatoes mix the 'sweat' a bit thick.

When you have a nice 'sweat', add your broth and turn the heat up to let it simmer and get your veggies soft and tender, about an hour. Taste while you are cooking and add Coriander as you go along to get the flavor you like.

When your veggies are tender, grab your immersion blender and puree your soup. Or use a food processor or blender. Whatever tool you have. ;)

Add your milk/cream.

Serve and enjoy.