Double Coriander-Ginger Cream Soup

Instructions

1. 1

   In a large saucepan, melt 2 tablespoons of butter in the peanut oil and sesame oil over moderate heat.

2. 2

   Add scallions, ginger, and shallots. Cook until shallots are softened but not browned, 2 to 3 minutes.

3. 3

   Stir in ground coriander, sugar, chicken stock, salt, and pepper. Bring to a boil, reduce heat, and simmer 5 minutes.

4. 4

   Remove from heat and stir in cream, fresh cilantro, and chives.

5. 5

   Purée the soup in batches in a blender until smooth.

6. 6

   Return to saucepan and cook over moderately low heat until heated through, about 3 minutes.

7. 7

   Stir in remaining 2 tablespoons butter. Ladle into bowls and garnish with fresh coriander leaves.