Carrot & coriander soup ( for 6 people)
Ingredients:-
- 175g/6oz onion, diced
- 50g/2oz butter
- 500g/1lb 2oz carrots, sliced
- 1 garlic clove, finely chopped
- 1.2 litres/2pt vegetable stock
- 2 teaspoons caster sugar
- 150ml/5fl oz whipping cream
- 2 tablespoons chopped fresh
- coriander leaves
- salt and freshly ground
- black pepper
Directions:-
• In a heavy saucepan, gently sweat
the onion in the butter until soft and
translucent. Add the carrots to the
pan, and cook, stirring from time to
time, for a further 5 minutes.
• Add the garlic and stock. Season
with salt and pepper and the
sugar. Bring to the boil, reduce the
heat and simmer for 30 minutes.
• Pour the contents of the pan into
a blender or food processor, and
blitz to a purée. Pour back into a
clean pan, and add the cream and
coriander. Taste and adjust the
seasoning, then heat the soup
through gently, stirring. Serve hot.
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