| Cuisine: English/Irish | Type: Soup | Serves: 6 |
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Source:
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Gourmet Magazine under You Asked For It/Oct. 1986 |
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Attributes:
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Comments:
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Requested from The Little Angel, Henley-on-Thames, England. |
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Serving Suggestions:
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Ingredients:
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1 large onion, sliced thin 2 tbs. unsalted butter 1 garlic clove, minced 1 tsp. ground coriander 10 carrots (1-1/3 lb), sliced 1 boiling potato (1/4 lb), peeled and sliced 5 cups chicken stock or broth 1-1/4 cups fresh orange juice 1/2 tsp. salt 1/2 tsp. white pepper 2/3 cup heavy cream 1/4 cup minced fresh coriander (garnish) |
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Instructions:
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In a kettle, cook the onion in the butter over moderately low heat, stirring, until it is softened, add the garlic, and cook the mixture, stirring, for 2 minutes. Add the ground coriander and cook the mixture, stirring for 2 minutes. Add the carrots and the potato and cook the mixture, stirring, for 2 minutes. Add the stock, the orange juice, the salt, and pepper, bring the liquid to a boil, and simmer for 20 to 30 minutes, or until the carrots are tender. Purée the soup in batches in a blender, transfer it to a saucepan, and stir in the cream. Heat the soup, stirring, until it is hot and add salt and white pepper to taste. Ladle into bowls and garnish with fresh coriander if desired. Makes about 9 cups. |
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Related recipes:
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None |
2001-03-10