 | Continental & Indian Cooking |  |
HOME | BOLLYWOOD | MOVIES | CRICKET | DIWALI | E-CARDS | COOKING | BABY NAMES | JOKES | FESTIVALS | MOBILES | CARS & BIKES | ||
By Contents Chicken Lamb Pork River Fish Sea Fish Green Vegetables Potato Tomato Mushroom Fruits Flour Gram Flour Cottage Cheese Rice Black Gram By Region North India South India East India West India Far East South East Continental Mughlai | home > cooking >Continental >Soups Carrot and Coriander Soup Serves 5 Preperation Time 20 Minutes Contents Green Vegetables Ingredients 650 gms of carrots 2 bay leaves 1 medium sized onion 1 tspn of peppercorn 6-8 cloves of garlic 1200 mls of water 1 packed cup of green coriander ½ tspn of white pepper powder 2 tblspns of butter Salt to taste Recipe Wash, peel and roughly chop carrots. Peel and chop onion and garlic. Wash and finely chop fresh coriander leaves and reserve the stems. Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for two minutes. Add carrots, coriander stems and water and bring to a boil. When carrots are completely cooked, remove them and put in a blender to make a fine puree. Reduce the stock slightly by boiling and strain. Take the puree in a pan and add strained stock to reach the desired consistency. Bring to a boil again. Add white pepper powder dissolved in a little water. Add salt to taste. Stir in finely chopped fresh coriander leaves. Serve piping hot. BACK SUGGEST A RECIPE TOP |
|
