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Nearly all root vegetables make excellent
soups as they puree well and have an earthy flavor, which
complements the sharper flavors of herbs and spices. Carrots are
particularly versatile, and this simple soup is elegant in both
flavor and appearance.
Ingredients
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carrots - 500g, young and tender
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onion - 1, chopped
-
celery stick - 1, plus 3 pale leafy
celery tops
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potatoes - 2, small, peeled
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vegetable stock - 1 liter
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ground coriander - 4 tsp
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fresh coriander - 1 tbsp, chopped
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butter - 4 tbsp
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milk - 200ml
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sunflower oil - 1 tbsp
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ground black pepper and salt
Method
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Trim and peel the carrots and cur
into chunks. Heat the oil and 2 tbsp butter in a pan and fry the
onion over a gently heat for 5 minutes until slightly softened.
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Slice the celery and chop the
potatoes. Add them to the pan, cook for 3 minutes, add the
carrots. Fry over a gently heat for 5 minutes, stirring, then
cover.
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Reduce the heat even further and
sweat for 12 minutes. Shake the pan occasionally.
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Add the stock and bring to boil.
Half cover the pan and simmer for 10 minutes until the carrots
and potatoes are tender.
-
Remove few tiny celery leaves for
garnish and chop the remaining celery top.
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Melt the remaining butter in a pan
and fry the ground coriander for 2 minutes, stirring constantly.
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Reduce the heat and add the celery
tops and fresh coriander and fry for 2 minutes. Set aside.
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Process the soup in a blender,
pour into a clean pan. Stir in the milk and coriander mixture,
season with pepper and salt, then heat gently. Serve garnished
with the reserved celery leaves. Serves 6.
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