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Hello. Here is something I just got sent by my mum, complete with mumsy
advice. Enjoy.
Earle
----
Carrot and Coriander Soup
=========================
INGREDIENTS
1 half red onion, peeled and chopped finely
Little bit of light oil (not olive or flavoured)
Peeled, sliced carrots - not too old and hairy
1 nice parsnip, peeled and sliced, cutting off both ends
1 clove garlic, peeled and sliced thinly
One third of a fresh bay leaf - buy a weeny plant if poss, as it will last
for years in a pot and will keep growing and will grow on the balcony or in
the corridor.
1 bunch of fresh coriander - stalks removed and discarded and leaves rinsed
and chopped (depends on the size of the bunch and how much soup you're
making)
A pinch of sea salt
Small amount of grated coconut (thickens and gives a surprisingly good
flavour)
Quarter of a lime (preferably) or lemon
RECIPE
- Chop the onion finely and gently sweat on low heat in just enough oil to
prevent sticking
- Peel chopped carrot and put in pot (don't fry)
- Add the rest of the ingredients, grate a small amount of nutmeg and add,
plus one very light squeeze of lime or lemon
- Grate a small bit of coconut from solid block (don't forget to bung in the
fridge after you've finished with it)
- Cover with water and boil gently until soup has reduced to the preferred
thickness. If it is too thick add water.
- Don't stop boiling till vegetables are well cooked and easy to mash. Use
a potato masher and flatten all the veg like you would for mashed spuds.
- If you haven't already done so add a pinch of sea salt. You can always add
salt to your soup afterwards, but you can't delete if you've added too much
while cooking!
- Stir the lot together, and serve with the bread of your choice. Crusty
French bread is nice.
Tip - the soup will keep in the fridge for a couple of days and
reheats very well.
--
# Earle Martin http://c2.com/cgi/wiki?EarleMartin
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