Heavenly Carrot Soup

Another recipe from the awesome "Hollyhocks & Radishes" Cookbook.

Serves 6
Prepare 15 minutes
Cook 30 minutes

"Better tasting than carrots! The secret?...the cooking method and the fact that coriander and carrots do special things for each other. Serve hot, cold or even room temp...it's just great and the color is dazzling."

1 cup chopped onion
4 Tbsp butter
1/2 C dry white wine
1 lb carrots, finely chopped
1 1/2 tsp ground coriander
4 cups chicken broth
Salt & pepper to taste

In a large, heavy saucepan, saute onion in butter until soft. Add wine and carrots. Cover tightly and cook over very low heat for 30 minutes. Check a couple of times, stirring to keep from browning (although a little bit adds something).

Place carrot mixture in electric blender [or food processor] with coriander and some of the chicken broth [I used enough to cover the carrots in the processor]. Puree, then return to saucepan and whisk in remaining broth and salt and pepper to taste. If serving hot, reheat but do not boil.

Chicken Roll-Ups

From My Mom

3 large chicken breasts, boned, skinned & split
1 16oz can French cut green beans, drained
1-2 oz jar pimentos (optional)
6 slices American cheese, cut in half
2 cans cream of chicken soup
garlic powder
1/2 cup shredded cheddar cheese
poultry seasoning
salt & pepper

Pound chicken to 1/4 inch thick. Place beans, pimento & American cheese in center of chicken. Roll up. Place seam down in baking dish.

Heat & stir soup until smooth; add seasonings. Pour hot soup over chicken. Add the shredded cheese on top. Cover with foil.

Bake 40-60 minutes at 375 degrees.

YUM!

I serve with potatoes & use the sauce as a gravy for them! I have never used pimentos - yuck!