Annie Bell's Chunky Carrot, Saffron and Coriander Soup
Over a year ago
2,317 views
Ingredients
- 1.2kg large carrots, trimmed and peeled
- 3 shallots, peeled and finely chopped
- 1 litre chicken or vegetable stock
- 60g unsalted butted, diced
- Pinch saffron filaments (about 30)
- 1 heaped tsp salt
- 1 heaped tsp caster sugar
- 150g creme fraiche
- 6tbsp chopped coriander plus more to serve
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
A rich and colourful bowl of comfort.
Method
-
1
1. Quarter the carrots lengthwise and slice them finely (you can do this with the slicing attachment of a food processor). Place in a large pan with the shallots, 200ml of the stock, the butter, saffron, salt and sugar.
2. Give everything a stir, bring to a simmer then cover and cook over a medium heat for 8 minutes. Stir again, turn the heat up and cook uncovered for 8-12 minutes, stirring towards the end, until all the stock evaporates and the carrots are meltingly tender and glossy, coated in a buttery emulsion.
3. Add the remaining stock and the crème fraîche and bring to the boil, then stir in the chopped coriander and season with more salt if necessary. Serve the soup in shallow bowls with the carrots piled in the centre and scatter over a little more coriander.
Comments (0)