Carrot & Coriander Soup

This recipe was inspired by a soup of Diana Kennedy's. If you can find cilantro with its roots attached, add the roots, well washed, to the soup for an even stronger cilantro flavor.

• 6 Tbs. unsalted butter
• 2 yellow onions, thinly sliced
• 3 lb. carrots, peeled and cut into 1-inch pieces (see How to cut carrots)
• 1 bunch cilantro (about 3 oz.), stems attached, washed well, a handful of leaves reserved for garnish
• 1 jalapeño, stemmed, halved, and seeded
• 1 tsp. salt
• 1 Tbs. coriander seeds, ground
• 6 to 8 cups homemade or low-salt canned chicken broth or water
• 1/2 cup crème fraîche or sour cream

In a large saucepan, melt 4 Tbs. of the butter over medium-high heat. Add the onion and sauté until soft, about 5 min. Add the carrots, cilantro (except for the reserved leaves), jalapeño, salt, and ground coriander. Continue to cook the vegetables for about 10 minutes, stirring occasionally. Add the stock and simmer until the vegetables are completely tender, about 35 minutes. Carefully purée the soup in batches in a blender until smooth. (For less heat, remove one half of the jalapeño before puréeing.)

Stir in the remaining 2 Tbs. butter and taste for seasoning. If the soup seems too thick, add a little water. Garnish with a drizzle of crème fraîche and the reserved cilantro leaves.