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Ingredients (serves four)
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50 grams cup butter
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400 grams carrot (sliced)
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rind and juice of 2 oranges
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3 leeks (sliced)
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150 ml plain yogurt
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2 liters chicken stock
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2.5 ml freshly grated nutmeg
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salt and pepper to taste
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chopped coriander for garnish
Method
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Melt the butter in a deep sauce
pot, add leek and carrot, stir to mix well and let it cook for
about 10 minutes to soften the vegetables.
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Add chicken stock, rind and juice
of orange and nutmeg into the pot, bring to a boil then simmer
with low heat for about 45 minutes until all ingredients soften.
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Leave the soup to cool slightly
then process the soup with a blender until smooth.
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Reheat the blended soup in the pot
gently, add in about 30ml of yogurt and adjust seasoning.
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Put a swirl of yogurt on top of
the soup and garnish with chopped coriander. Serve warm.
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