This is for Lillian who reminded me that she has been waiting a very long time for a new recipe!
I have to say that my heart usually sinks when I see carrot & coriander soup on a menu, it is often thin and the coriander has been used far too sparingly. I love the stuff and like to pack the flavour into this velvety soup.
Ingredients;
Large bunch of carrots (8 - 10) as fresh and sweet as possible.
4-5 Jerusalem artichokes.
2-3 shallots
Large bunch coriander.
1.5 Litres stock or water.
25g Butter.
Sauté the sliced shallots in the butter to soften them withoiut colouring, add the rest of the ingredients (peel & chop the carrots & artichokes) bring to the boil and simmer until the carrots are cooked then blend until velvety smooth.
Garnish with coriander leaves and a twist of fine orange zest.
Enjoy!
The artichokes transform this soup, they give the flavour a real depth and make the texture really rich and luscious.
I have to say that my heart usually sinks when I see carrot & coriander soup on a menu, it is often thin and the coriander has been used far too sparingly. I love the stuff and like to pack the flavour into this velvety soup.
Large bunch of carrots (8 - 10) as fresh and sweet as possible.
4-5 Jerusalem artichokes.
2-3 shallots
Large bunch coriander.
1.5 Litres stock or water.
25g Butter.
Sauté the sliced shallots in the butter to soften them withoiut colouring, add the rest of the ingredients (peel & chop the carrots & artichokes) bring to the boil and simmer until the carrots are cooked then blend until velvety smooth.
Garnish with coriander leaves and a twist of fine orange zest.
Enjoy!
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