I am usually not very adventurous when it comes to soups. I stick to plain old tomato soup and in the rare event of choosing something different, I don't venture further than Sweet Corn soup. This soup that I am blogging about today did not tempt me at first glance. Who wants to drink something that's green in colour, was my first thought as I wrinkled my nose up and prepared to be disgusted. The first spoonful, however, totally blew me away. I loved the smell and the flavour of fresh corriander. The recipe is from the Chef who made this soup for a formal get-together at my workplace.
Corriander - 1 large bunch or 2 small bunches - washed well and chopped
Butter - 1 tbsp
Garlic - 8-10 cloves
Onion - 1, chopped fine
Carrot - 2, grated
Celery & Leeks - a little, chopped
Bay leaf - 1
Black pepper corns - a few
Maida/All purpose flour - 1 tbsp
Veg stock or water - I used about 10 glasses. Adjust according to how thick/thin you want your soup to be.
Salt - as needed
Add butter, sauté garlic in it. Add onions, carrots, celery, leeks, and sauté. Add one bay leaf and black peppercorns. Saute. Add flour. Once the raw smell is gone, add vegetable stock or water. Add fresh chopped cilantro. Cook on a slow flame until water gets the flavor of cilantro. Strain and puree. Adjust seasonings. While reheating, add a little butter and cream.