Carrot and Coriander Soup
Over a year ago
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Ingredients
- 2 Carrots peeled and sliced
- 1 onion chopped
- 30g butter or margarine
- 1 ½ tablespoon plain flour
- bay leaf
- 1 pint chicken stock
- ½ tablespoon lemon juice
- ½ tablespoon Ground Coriander
- ½ pint milk
- pepper to taste
- salt to taste
- parsley to garnish
Accompaniment
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Description
This is from an old scottish cookbook my mum was given years ago. My mum makes this soup every autum/winter..I love it!
Method
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1
1. Melt the butter in a large saucepan. Add the onion and fry over a gentle heat for 5 minutew.
2. Add the carrots and stir to coat in the butter. Fry for 2-3 minutes. Stir in flour and cook for 1-2 minutes.
3. Gradually add the stock and bring to the boil.
4. Season well with salt and pepper. Add the coriander, bay leaf and lemon juice.
5. Cover the pan and simmer for 30 minutes.
6. Discard the bay leaf and puree the soup with a hand blender or in a food processor. Return to the heat in a clean pan and add the milk. Return to the boil, taste and adjust seasoning if required.
Serve in warm soup bowls, garnished with the parsley. Good with crusty or herbed bread. (You can also stir in single cream before serving to make it even more creamier).
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