Double Coriander-Ginger Cream Soup
AsianVegetarianIntermediate25 minBy Northstar
Ingredients
Servings
4
- 4 tbsp butter, divided
- 2 tsp peanut oil
- 1 tsp Oriental sesame oil
- 0.5 cup finely chopped scallions
- 2 tbsp finely chopped fresh ginger
- 0.5 cup minced shallots
- 2 tsp ground coriander
- 1 tbsp sugar
- 4 cup chicken stock
- 0.3 tsp salt
- 1/8 tsp freshly ground white pepper
- 0.5 cup heavy cream
- 0.5 cup finely chopped fresh cilantro
- 0.3 cup minced chives
Instructions
- 1
In a large saucepan, melt 2 tablespoons of butter in the peanut oil and sesame oil over moderate heat.
- 2
Add scallions, ginger, and shallots. Cook until shallots are softened but not browned, 2 to 3 minutes.
- 3
Stir in ground coriander, sugar, chicken stock, salt, and pepper. Bring to a boil, reduce heat, and simmer 5 minutes.
- 4
Remove from heat and stir in cream, fresh cilantro, and chives.
- 5
Purée the soup in batches in a blender until smooth.
- 6
Return to saucepan and cook over moderately low heat until heated through, about 3 minutes.
- 7
Stir in remaining 2 tablespoons butter. Ladle into bowls and garnish with fresh coriander leaves.
Tags
soupasian