# Carrot and coriander soup

### Ingredients
 * 675 grams carrots, peeled and sliced
 * 1 pieces onion, finely chopped
 * 15 grams butter
 * 1 pieces bay leaf
 * 860 milliliters white stock
 * 860 milliliters water
 * salt
 * black pepper, fresh ground
 * 1 tablespoons fresh parsley, chopped
 * 1 tablespoons fresh coriander, chopped
 * 4 tablespoons double cream

### Directions

Put the carrots and onion in a large, heavy saucepan with the butter.  Sweat for 10 minutes, until beginning to soften, then add the bay leaf, stock, salt and pepper.  Bring to a boil, then simmer as slowly as possible for 25 minutes.

Liquidize the soup with the parsley and coriander then pass through a sieve into a clean saucepan. Check the consistency: if too thin, reduce by rapid boiling; if too thick. add some water.

Add the cream and season to taste with salt and pepper.

### Meta
author: Leiths Cookery Bible

tags: Soups