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Serving Size: 8

1/4 Cup Clarified Butter
2 Shallots -- minced
1 Tablespoon Coriander -- ground
2 quarts Chicken Stock
3 pounds Carrots -- thinly sliced
2 Parsnips -- peeled and sliced
1 cup Heavy Cream
Salt And Pepper

[1) Saute the Shallot and Coriander with Butter for 2 minutes.

[2) Add ingredients from STEP TWO and bring to a Boil, reduce heat and Simmer, covered for 30-45 minutes, until vegetables are tender.

[3) Puree the mixture in food processor.

[4) Return to saucepan, add the Heavy Cream and heat thoroughly.

Serving Ideas:
May be served hot or cold. Garnish with fresh coriander & chives.

Per serving: 290 Calories (kcal); 18g Total Fat; (56% calories from fat); 4g Protein; 28g Carbohydrate; 57mg Cholesterol; 2218mg Sodium



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