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THE |
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Carrot and Coriander Soup |
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Linda Wheeler made this delicious soup for the AQSC 2002 End of Season Party and there was a request for the recipe to be made available on the web site. It is included in the newsletter for those who don’t have web access. |
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50g (2 oz) butter or margerine |
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1 large onion peeled and chopped |
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450g (1Lb) carrots peeled and diced |
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900ml (1 ½ pints chicken stock |
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1 teaspoon ground coriander |
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Salt |
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Freshly ground black pepper |
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2 tablespoons lemon juice |
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About 300ml (½ pint milk |
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To garnish snipped chives or fresh coriander leaves |
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Melt the butter or margarine in a large saucepan. Add onion and carrots and fry gently for 10-15 minutes, stirring frequently but do not allow to brown. |
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Add the stock and bring to the boil. |
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Stir in the coriander, plenty of salt and pepper and the lemon juice, cover and simmer for about 30 minutes or until the carrots are tender. |
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Cool slightly, then blend in a blender or food processor until smooth. |
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Return the soup to a clean pan with enough milk to give the required consistency and bring back to the boil. |
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Taste and adjust the seasoning and serve hot sprinkled with snipped chives or fresh coriander leaves. |
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Serves 4-6 |