a favorite at the Kasell Thanksgiving Feast for over 20 years
Recipe serves 6
12 oz carrots thickly sliced
2 oz butter
1&1/2 tsp ground coriander seeds
1lb tomatoes peeled seeded chopped about 2&1/2 cups
1&1/2 pints chicken stock
1/4 pint heavy cream
salt pepper
1&1/2 tbsp chopped fresh coriander or parsley leaves
Cook carrots in butter for a several minutes
Add ground coriander cook 5 minutes
Add tomatoes cook 5 minutes
Add heated chicken stock
Bring to a boil turn down heat cook for a minimum of 35 minutes
NOTE if you increase the amount of servings this can take as long as 50 minutes
When the carrots are tender remove from heat let cool a bit
Briefly process in food processor * should not be too smooth
Return to pan reheat
Add cream
Add salt and Pepper
Add Coriander leaves or Parsley
Cover and let stand for 5 minutes before serving
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