"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 Coriander Soup Recipe

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This recipe for Carrot and Coriander Soup, by , is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynda Bruges
Added: Wednesday, July 15, 2009


1 oz butter
1 lb carrots sliced
1 potato
1 onion sliced
1 clove of garlic crushed
Pinch of nutmeg
1 litre chicken stock
Handful of chopped coriander

Cook onions, carrots and potato in butter until soft

Add stock, salt & pepper and nutmeg

Simmer for 30 minutes


Add 3 tablespoons of cream if desired and serve




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