Gary and I went to a local Williams-Sonoma October 2nd 2005 and had a sample of their Carrot Soup with Coriander which was so delicious. I picked up two of the recipe books and have been meaning to make the soup, but every time I was going to, I mis-placed the book. I’d find the book and then lose it again. This has been going on for a while now. I have not been able to find this recipe online, not even on the Williams and Sonoma website (http://www.williams-sonoma.com/) but tonight I found the booklet!
Future recipes I post will be ones that I have made, and proudly stand behind as a great recipe. But since we have tried the soup, know it’s delicious (and since I don’t want to lose the reipe once again) I’m going to go ahead and post the recipe and make notes on it later. Let me know if you try it!
This is from the Founder’s Day book. Selected Recipes from Chuck Williams 2005. Enjoy!
The arrival of the food processor in the late 1970s revolutionized the way Americans were making soups. We discovered pureed soup, which could be assembled from all sorts of different vegetables, like carrots used here. This recipe shows how we were becoming more adventurous with our use of exotic spices and fresh herbs. The ground coriander and chopped cilantro give the soup its wonderful bright, fresh taste.
Measuring cups and spoons
1/3 Cup (90g) unsalted butter
1 small yellow onion, diced
1 Tbs. chopped garlic
1lb. (1kg) carrots (12 to 14), peeled and cut crosswise into slices 1/2 inch (12mm) thick
1 baking potato, 8 to 9 oz. (250 to 280g), peeled and cut into small cubes
1 tsp. ground coriander
4 cups (1 l) chicken stock
1/2 tsp. sugar
1/4 tsp. salt
2 cups (500ml) milk, or as needed
Freshly ground pepper
2 to 3 Tbs. dry sherry
1/2 cup (125ml) sour cream
1/4 cup (10g) chopped fresh cilantro
In a large saucepan over medium-low heat, melt the butter. When the butter is hot, add the onion and saute, stirring occasionally, until translucent, 3 to 5 minutes. Add the garlic and saute, stirring, until it begins to change colour, 20 to 30 seconds. Add the carrots, potato and ground coriander and saute, stiring a couple of times, 2 to 3 minutes. Add the stock, sugar and salt and raise the heat to medium. Bring to a simmer, reduce the heat to medium-low, cover partially, and continue simmering until the vegetables are soft when pierced with the tip of a knife, 20-25 minutes. Remove from the heat.
In a food processor fitted with the metal blade or in a blender, process the vegetables in small batches with their stock until smooth. (The soup may be made ahead to this point, covered and refrigerated for up to 2 days.)
Return the puree to the saucepan and add 2 cups (500ml) milk and pepper to taste. Place over medium heat and heat almost to a boil. Taste and add the seasonings. If the soup is too thick, add milk as needed to thin. Just before serving stir in the sherry to taste.
To serve, ladle into warmed soup bowls. Top each bowl with a spoonful of sour cream and a sprinkling of cilantro. Serve immediately. Serves 6.
Adapted from Celebrating the Pleasures of Cooking, by Chuck Williams (Time-LifeBooks, 1997).