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Sunday, October 18, 2009

Carrot & coriander soup


Carrot & coriander soup ( for 6 people)












Ingredients:-


  1. 175g/6oz onion, diced
  2. 50g/2oz butter
  3. 500g/1lb 2oz carrots, sliced
  4. 1 garlic clove, finely chopped
  5. 1.2 litres/2pt vegetable stock
  6. 2 teaspoons caster sugar
  7. 150ml/5fl oz whipping cream
  8. 2 tablespoons chopped fresh
  9. coriander leaves
  10. salt and freshly ground
  11. 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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