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Double Coriander-Ginger Cream Soup
Double Coriander-Ginger Cream Soup
From: arielle@taronga.com (Stephanie da Silva)
Date: Sun, 15 Aug 1993 14:35:52 GMT
4
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tablespoons butter
teaspoons peanut oil
teaspoon Oriental sesame oil
/2 cup finely chopped scallions
tablsespoons finely chopped fresh ginger
/2 cup minced shallots
teaspoons ground coriander
tablespoon sugar
cups chicken stock
/4 teaspoon salt
/8 teaspoon freshly ground white pepper
/2 cup heavy cream
/2 cup finely chopped fresh coriander
/4 cup minced chives
Fresh coriander leaves for garnish
In a large saucepan, melt 2 tablspoons of the butter in the peanut oil and
sesame oil over moderate heat. Add the scallions, ginger and shallots and
cook until the shallots are softened but not browned, 2 to 3 minutes.
Stir in the ground coriander, sugar, chicken stock, salt and pepper. Bring
to a boil, reduce the heat and simmer for 5 minutes. Remove from heat and
stir in the cream, fresh coriander and chives.
In a blender or food processor, puree the soup in batches until smooth.
Return the soup to the saucepan and cook over moderately low heat until
heated through, about 3 minutes. Stir in the remanining 2 tablespoons
butter. Ladle the soup into a soup tureen or individual bowls and garnish
with coriander leaves.
mara
http://www.cs.cmu.edu/~mjw/recipes/soup/coriander-ginger-cream-soup.html [12/17/1999 12:03:49 PM]
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