reneeber

This is one of my favorite soups to make - it's easy, cheap and tastes like something you'd get as a first course in a 5-star restaurant!

Carrot and Cilantro Soup

2 medium onions
6 large carrots
3 large potatoes
1 bunch fresh cilantro (I used 2...more on that later)
8 cups chicken broth, made from soup base
2 cups heavy cream
3/4 c. butter
salt and pepper

Peel vegetables. In a food processor, shred the heck out of the carrots, potatoes and onions (they looked pretty pulverized when I was done).

Melt the butter in a large saute pan, and saute the vegetables for 15 minutes, covered. Add a little salt & pepper.

Transfer the vegetable mixture to a large stock pot, add chicken stock. Bring to a boil, then simmer on low for 20 minutes, covered, until vegetables are tender. Chop the cilantro (again, I ran it through the food processor) and add. Puree the soup in a blender in . Return to the stock pot, stir in the cream. Add salt and pepper to taste. Serve!

Mad with one bunch of cilantro, it was a nice orangey color. But I decided I wanted a stronger cilantro flavor, so I used two bunches instead of one. The result was great in the taste department, but it was kind of green looking - a little like split pea soup. Maybe not as aesthetically pleasaing, but if you love cilantro, you'll want more.