Carrot & Coriander Soup
| Published: 9th March 2007 22:10 |
INGREDIENTS
30g unsalted butter
4 carrots, peeled and diced
425ml chicken stock
2 large handfuls fresh coriander
110ml double cream
salt and freshly ground black pepper
METHOD
Gently melt the butter in a medium saucepan and sauté the carrot for 5-6 minutes to soften.
Slowly add the stock and bring to the boil. Reduce the heat and simmer gently for 10-12 minutes.
Add the coriander and cream and season to taste.
Blend the soup in a liquidiser until smooth.
Return the soup to the saucepan over a low heat and stir until heated through.
Pour the soup into individual bowls and serve immediately.
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