Cream Of Carrot And Coriander Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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From the Enchanted Kingdom..they offer this creamilicious soup as a first course for your Easter Dinner with roast leg o'lamb with roasted veggies as the main couse. Ingredients:
2lb chopped carrots |
1 medium-sized potato chopped into very small pieces |
2 large chopped onions |
3oz sweet sherry |
5fl oz chicken stock |
2 tbs chopped fresh coriander |
salt and pepper (to taste) |
2 tbs cream |
some fresh coriander, small amount of grated carrot and cream for decoration. |
Directions:
1. Melt the butter in a saucepan.
2. Add the onions.
3. When soft, add the carrots and potato and mix with the butter.
4. Cook very gently for a few minutes.
5. Add the sherry, salt & Pepper.
6. Put lid on and cook gently for 15 minutes.
7. Add the stock and simmer until potato and carrots are soft.
8. Stir in the coriander, turn off heat.
9. Cool slightly and liquidise the mixture.
10. Add in the cream slowly and reheat until nice and hot to serve.
11. Garnish with swirl of cream, some grated carrot and a couple of coriander leaves.
12. Serve with homemade rolls and butter.
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