Cream Of Carrot And Coriander Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. |
ingredients |
2lb/1kg chopped carrots |
1 medium-sized potato chopped into very small pieces |
2 large chopped onions |
3oz/75g sweet sherry |
5fl oz/ 150ml 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. Method
2. Melt the butter in a saucepan.
3. Add the onions.
4. When soft, add the carrots and potato and mix with the butter.
5. Cook very gently for a few minutes.
6. Add the sherry, salt & Pepper.
7. Put lid on and cook gently for 15 minutes.
8. Add the stock and simmer until potato and carrots are soft.
9. Stir in the coriander, turn off heat.
10. Cool slightly and liquidise the mixture.
11. Add in the cream slowly and reheat until nice and hot to serve.
12. Garnish with swirl of cream, some grated carrot and a couple of coriander leaves.
13. Serve with homemade rolls and butter.
14. www.scotlands-enchanting- /easter-sunday-menu.html
15. (photos can be seen at the above url - my babysitters have discontinued giving me the option to download pictures - control freaks)
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