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Ingredients Jump to Instructions ↓

  1. 4 tablespoons butter

  2. 2 teaspoons peanut oil

  3. 1 teaspoon Oriental sesame oil

  4. 1/2 cup finely chopped scallions

  5. 2 tablsespoons finely chopped fresh ginger

  6. 1/2 cup minced shallots

  7. 2 teaspoons ground coriander

  8. 1 tablespoon sugar

  9. 4 cups chicken stock

  10. 1/4 teaspoon salt

  11. 1/8 teaspoon freshly ground white pepper

  12. 1/2 cup heavy cream

  13. 1/2 cup finely chopped fresh coriander

  14. 1/4 cup minced chives

  15. Fresh coriander leaves for garnish

  16. 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 2 to 3 minutes.

  17. Stir in the ground coriander, sugar, chicken stock, salt and pepper. Bring

  18. to a boil, reduce the heat and simmer for 5 minutes. Remove from heat and stir in the cream, fresh coriander and chives.

  19. In a blender or food processor, puree the soup in batches until smooth.

  20. 3 minutes. Stir in the remanining

  21. 2 tablespoons butter. Ladle the soup into a soup tureen or individual bowls and garnish with coriander leaves.

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