Hey, ho - I can already hear the patter of feet running in the opposite direction as coriander isn't to everyone's taste - no names mentioned. But, I guess you could leave the coriander out :)
1.2kg large carrots, trimmed and peeled
3 shallots, peeled and finely chopped
1 litre chicken or vegetable stock
60g unsalted butter, diced
pinch saffron filaments (about 30)
1 heaped teaspoonful sea salt (I left this out altogether)
1 heaped teaspoonful caster sugar
150g crème fraîche
6 tablespoonfuls chopped coriander, plus extra to serve
Quarter the carrots lengthwise and slice them finely (you can do this with the slicing attachment of a food processor). Place in a large pan with the shallots, 200ml of the stock, the butter, saffron, salt and sugar.
Give everything a stir, bring to a simmer then cover and cook over a medium heat for 8 minutes. Stir again, turn the heat up and cook uncovered for 8-12 minutes, stirring towards the end, until all the stock evaporates and the carrots are meltingly tender and glossy, coated in a buttery emulsion.
Add the remaining stock and the crème fraîche and bring to the boil, then stir in the chopped coriander and season with more salt if necessary. Serve the soup in shallow bowls with the carrots piled in the centre and scatter over a little more coriander.
Serve with fresh crusty bread - yummy!
Things I might change. The recipe uses a fair amount of butter so you could reduce it probably, just so long as the carrots don't burn.Also, I think because I left the salt out, the result was sweeter than when I used to make this with salt in so I think you could reduce the sugar to a level teaspoonful. Or you could try a carrot for sweetness like Bugs Bunny (What's up Doc?) before deciding on the sugar quantity - or, I guess add the salt.
Yum yummity yum!! I am gonna try this one hon, I love meals without meat! So this is SPOT ON for me!! Happy Friday...xxxReplyDelete
I know you're there Kath! Di xxReplyDelete
Sounds fab Di but I think I would have to use my food processor and make it a smooth soup for my family :-)ReplyDelete
LOVE Carrot & Coriander soup. Yummy! TFS xxxReplyDelete
Yup Annie. this would be good blended too :) Di xxReplyDelete
We make this soup quite often but I've never put sugar in it before, never thought it needed it either! We blend it too, and carrot, coriander and butter bean is fab too! Just add a can near the end and warm through.ReplyDelete
Chuckle, chuckle, just read your comment on here, well I certainly wasn't there at 08.35 as I didn't get up till 9am. But with my first cuppa of the day I did check out your posting and gave a bit of a groan. Sorry not commented earlier but been here and there and finished painting and then watching the snow fall.ReplyDelete
I love soup, and as you know I will always try a different soup as in the tomatoe and beetroot this week BUT and there had to be one, I like a cream of soup, to me this means nothing floating in it. I blend all my soups and if I use tomatoes in any I always skin and take all the pips out.
I find making soup very therapeutic (todays bg word lol) had to get the dictionary for that one.
Well look on the bright side, I haven't disappointed you.
Keep up the good work.
Hi Di, I've copied and pasted this one ... I knew I bought that saffron for something :) I'll be omitting the sugar, bad for me, and I'll reduce the amount of butter if possible - love butter but it goes straight from lips to hips :)) Still not made the curry, wasn't up to cooking last weekend and the EM wasn't into experimenting, so it's scheduled for Sunday - will report back afterwards. Elizabeth xReplyDelete
Hi Di, Little late posting been out to see Billy Connolly great night! this looks yumming will have to copy and paste and try it out:) Sandra HReplyDelete