This past weekend I shared at a Master Gardener workshop in Marion,NC a few of my favorite recipes for using fresh vegetables from the garden and farmers market. Here is a recipe from the cookbook Hollyhocks and Radishes by Bonnie Stewart Mickelson.
1 cup chopped onion
4 Tbs. butter
1/2 cup dry white wine ( I used Chardonnay)
1 pound carrots,organic or locally grown,sliced thin
1 1/2 teaspoons ground coriander
4 cups chicken broth
Salt and freshly ground pepper to taste
In a large heavy saucepan,saute onion in butter until soft. Add wine and carrots. Cover tightly and cook over low heat stirring occasionally. Cook for 30 or more minutes until you can mash a carrot with the back of a fork.
Either blend the soup with an immersion blender with all of the stock or transfer the vegetables to a blender. Add a little stock to blend then return to the soup pot with the remaining stock. Whisk in the coriander and season with salt and pepper. Reheat,but do not boil.
This soup is lovely any time of the year hot,cold or room temperature.
