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kaz

Carrot and Coriander Soup

I have been meaning to make this for ages so I trawled through some recipes online yesterday and put this recipe together

1lb carrots (skin left on and chopped)
1 onion chopped
celery (just one piece chopped)
1 potato chopped
1 clove of garlic chopped not crushed
1.5 litres of vegetable stock
1 teaspoon ground coriander
45ml/3 tablespoons fresh coriander
salt and pepper
vegetable oil

Sweat the carrots, onion, celery, potato and garlic in the vegetable oil over a low heat for 5 minutes.
Add the ground coriander and season well and cook for another minute.
Add the stock, bring to the boil and simmer for 20 minutes until the carrots are cooked.
Add the fresh coriander (I used coriander blended with sunflower oil that I got in a tube from the supermarket)
Zap with a blender to the consistency that you want - it all looked very brown until the carrots agreed to be blended then it really looked the part

It can be served with a swirl of cream but we didn't bother
debbie

That sounds excellent Kaz.  I've never made that but now is definitly time for soups with this disgusting weather.  I'll be giving that a try in the next day or so.

When I make a cream soup I replace some of the stock with semi skimmed (or in our case now, Amber goat milk) milk and cook as per recipe - gives a really good creamy finish (particularly good for cream of mushroom, leak and potato, watercress soups etc) as it cuts out the need for cream.  I think they say garlic chopped as its much milder - it doesn't release the oils where the harsh garlic flavour is as crushing does.

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