I want to make soup...?!
I want to make carrot and coriander soup, using some single cream and frozen coriander!. However, all the recipes I have found say to use ground coriander and fresh coriander!. also, none of them say to use cream, but I like soup to be creamy and thick!.
Do you think that it would be ok to use frozen coriander instead of fresh and ground, and would it be ok to put in single cream!?
Could someone give me a sort of recipe using these ingredients if possible!? Thank you in advance!.Www@FoodAQ@Com
Do you think that it would be ok to use frozen coriander instead of fresh and ground, and would it be ok to put in single cream!?
Could someone give me a sort of recipe using these ingredients if possible!? Thank you in advance!.Www@FoodAQ@Com
Answers:
What you have will make lovely soup!. I often use frozen coriander in soups and it's lovely!. also I regularly add cream to the soup but it's important to add the cream at the very end!.
You do need a few other ingredients!.
I would start by gently sauting (frying) some onion or leek )or both in oil!.
I would then add some boiling water with a stock cube and the carrots!. (You could add a few other vegetables here too, eg parsnip, swede, turnip)
I always add a small amount of potato to any soup!.
After it has simmered for a while, add the frozen coriander and any extra salt and pepper!.
Once everything is soft, I would liquidise the soup and stir in the cream!.
The good thing about soup is that it's different every time!.
Don't put huge amounts of water in - you can always add a bit more at the end if you find it's a bit too thick, but the cream will also thin it down too!.Www@FoodAQ@Com
You do need a few other ingredients!.
I would start by gently sauting (frying) some onion or leek )or both in oil!.
I would then add some boiling water with a stock cube and the carrots!. (You could add a few other vegetables here too, eg parsnip, swede, turnip)
I always add a small amount of potato to any soup!.
After it has simmered for a while, add the frozen coriander and any extra salt and pepper!.
Once everything is soft, I would liquidise the soup and stir in the cream!.
The good thing about soup is that it's different every time!.
Don't put huge amounts of water in - you can always add a bit more at the end if you find it's a bit too thick, but the cream will also thin it down too!.Www@FoodAQ@Com
Carrots and parsnips are kissing cousins!. Here is a parsnip soup I make which I love!. If you have frozen coriander, why not use it, but caution!.!.!. add a little at a time and taste before adding more!. Coriander can be powerful!.
Parsnip Soup
2 lb!. Parsnips – Peeled, trimmed, thinly sliced
? cup Butter or Margarine
1 Med to Large Onion, chopped
2 Garlic Cloves, crushed/minced
1 tsp Ground Cumin
1 tsp Ground Coriander
5 cups Hot Chicken Stock
2/3 cup Light Cream (I used Skim Milk)
Salt and Black Pepper to taste
Fresh Chives or Croutons for garnish
Heat the butter in a large saucepan!. Once butter is melted, add the parsnips and onion!. Cook over low to medium heat until softened, but you don’t want them to brown!.
Add the cumin and coriander, cook an additional minute or 2, then gradually add in the hot chicken stock and mix well!. Heat to a boil, lower heat and simmer, covered, for about 20 minutes, until the parsnip is soft!.
Let cool slightly, then puree in a food processor or blender until smooth!. Add the cream and reheat without bringing to a boil!.
Www@FoodAQ@Com
Parsnip Soup
2 lb!. Parsnips – Peeled, trimmed, thinly sliced
? cup Butter or Margarine
1 Med to Large Onion, chopped
2 Garlic Cloves, crushed/minced
1 tsp Ground Cumin
1 tsp Ground Coriander
5 cups Hot Chicken Stock
2/3 cup Light Cream (I used Skim Milk)
Salt and Black Pepper to taste
Fresh Chives or Croutons for garnish
Heat the butter in a large saucepan!. Once butter is melted, add the parsnips and onion!. Cook over low to medium heat until softened, but you don’t want them to brown!.
Add the cumin and coriander, cook an additional minute or 2, then gradually add in the hot chicken stock and mix well!. Heat to a boil, lower heat and simmer, covered, for about 20 minutes, until the parsnip is soft!.
Let cool slightly, then puree in a food processor or blender until smooth!. Add the cream and reheat without bringing to a boil!.
Www@FoodAQ@Com
I do not think you need a recipe, I am not a big believer in recipes and I'd rather just taste as I go and make adjustments!. I don't see any reason why you can't use single cream for a richer taste!. With regards to the coriander, I think we call it cilantro here!. That is, the seeds are coriander and the leaves are cilantro!. If it is the leaf you're referring to, it gets pretty mushy when frozen, and the taste of fresh is so much better!.
I'd consider using a little freshly grated nutmeg, and a dash of cayenne pepper!.Www@FoodAQ@Com
I'd consider using a little freshly grated nutmeg, and a dash of cayenne pepper!.Www@FoodAQ@Com
Even though it's frozen, the coriander is not in a dried state, so it's "fresh" because it was fresh when it was frozen!. You're fine!.
This recipe calls for double cream, but there is no reason you can't use single!.
If you search for "creamy carrot and coriander soup", you get some more options!.
http://www!.bbc!.co!.uk/food/recipes/databa!.!.!.
Www@FoodAQ@Com
This recipe calls for double cream, but there is no reason you can't use single!.
If you search for "creamy carrot and coriander soup", you get some more options!.
http://www!.bbc!.co!.uk/food/recipes/databa!.!.!.
Www@FoodAQ@Com