Cream of Carrot and Coriander Soup
From hopscotch 15 years ago
- 60 minutes to make
- Serves 4
Thought I post some samplings of Scottish menus, to which, i would then have to post respective recipes, and so here it is, a soup entree.
Ingredients
- *Times were not given - basing the time on my soup making experience. shopping list
- Ingredients shopping list
- 2lb/1kg chopped carrots shopping list
- 1 medium-sized potato chopped into very small pieces shopping list
- 2 large chopped onions shopping list
- 3oz/75g sweet sherry shopping list
- 5fl oz/ 150ml chicken stock shopping list
- 2 tbs chopped fresh coriander shopping list
- salt and pepper (to taste) shopping list
- 2 tbs cream shopping list
- Some fresh coriander, small amount of grated carrot and cream for decoration. shopping list
How to make it
- Method
- Melt the butter in a saucepan.
- Add the onions.
- When soft, add the carrots and potato and mix with the butter.
- Cook very gently for a few minutes.
- Add the sherry, salt & Pepper.
- Put lid on and cook gently for 15 minutes.
- Add the stock and simmer until potato and carrots are soft.
- Stir in the coriander, turn off heat.
- Cool slightly and liquidise the mixture.
- Add in the cream slowly and reheat until nice and hot to serve.
- Garnish with swirl of cream, some grated carrot and a couple of coriander leaves.
- Serve with homemade rolls and butter.
- http://www.scotlands-enchanting-kingdom.com/easter-sunday-menu.html
- (photos can be seen at the above url - my babysitters have discontinued giving me the option to download pictures - control freaks)
People Who Like This Dish 4
- tinadc Cape Town, ZA
- fadeout London, GB
- clbacon Birmingham, AL
- gwbaskin Edmonton, CA
- hopscotch CA
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