recipes/carrotandcoriandersoup.recipe.md

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