28 lines
918 B
Markdown
28 lines
918 B
Markdown
# Carrot and coriander soup
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### Ingredients
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* 675 grams carrots, peeled and sliced
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* 1 pieces onion, finely chopped
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* 15 grams butter
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* 1 pieces bay leaf
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* 860 milliliters white stock
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* 860 milliliters water
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* salt
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* black pepper, fresh ground
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* 1 tablespoons fresh parsley, chopped
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* 1 tablespoons fresh coriander, chopped
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* 4 tablespoons double cream
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### Directions
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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.
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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.
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Add the cream and season to taste with salt and pepper.
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### Meta
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author: Leiths Cookery Bible
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tags: Soups
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