Coriander-Ginger Cream Soup.
Ingredients.
4 teaspoons butter
2 teaspoons peanut oil
1 teaspoon sesame oil
1 teaspoon hing
2 tablsespoons finely chopped fresh ginger
2 teaspoons ground coriander
1 tablespoon sugar
4 cups vegetable stock
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
1/2 cup heavy cream
1/2 cup finely chopped fresh coriander
Fresh coriander leaves for garnish
Preparation.
In a large saucepan, melt 2 tablspoons of the butter in the peanut oil and
sesame oil over moderate heat. Add the ginger
cook until are softened but 2 to 3 minutes.
Stir in the ground coriander, sugar, vegetable 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.
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.