"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Carrot and Cilantro Soup Recipe

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This recipe for Carrot and Cilantro Soup, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mitansh Madan
Added: Monday, October 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 c. carrots, washed, peeled, roughly chopped
1 pkg. green cilantro, chop leaves, reserve stems
1 med. onion, peeled, chopped
6-8 cloves garlic, peeled, chopped
2 T. butter
2 bay leaves
1 t. peppercorn
5 c. water
1/2 t. white pepper powder
salt, to taste

Directions:
Directions:
Heat butter in pan; add bay leaves, peppercorn, onion and garlic. Fry 2 minutes. Add carrot, cilantro stems and water; boil. Cool; puree in blender. Put puree in pan, add water or vegetable stock to obtain desired consistency. Add salt and finely chopped fresh cilantro leaves. Serve hot.

 

 

 

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