Tuesday, May 20, 2008

Carrot & Coriander Soup

Carrot and coriander soup
serves 6

175g/6oz onion, diced
50g/2oz butter
500g/1lb 2oz carrots, sliced
garlic clove, finely chopped
1.2 litres/2pt vegetable stock
teaspoons caster sugar
150ml/5fl oz whipping cream
tablespoons chopped fresh
coriander leaves
and freshly ground
black pepper

• 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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