Carrot & Coriander Soup
Sanjeev Kapoor's Khazana Restaurant is a far cry from your run-of-the-mill Indian restaurant. "Everything you see around here- the crockery, the decor and the paneer", says Kapoor with justifiable pride, "has been carefully selected or created". It does not take a designer to appreciate the warm and friendly ambience of the 'deliciously different' Khazana Restaurant nor does it take a gourmet to relish the 'Dawaat-E-Gosht' or the 'Bagh-E-Bahar'.
Kapoor represents a bold generation of young Indian chefs who through their gastronomic innovations have made the sub-continental cuisine one of the most popular cuisines in the world. Try out this 'Carrot & Coriander Soup' by Master Chef Sanjeev Kapoor, for starters
Ingredients :
| Carrots |
650 gms |
| Onions |
One medium sized |
| Garlic |
6-8 cloves |
| Green coriander |
One packed cup |
| Butter |
2 tblspns |
| Bay Leaves |
2 |
| Peppercorn |
1 tspn |
| Water |
1200 mls |
| White Pepper powder |
half tspn |
| Salt |
as per taste | |
| |
Method of Preparation :
Wash, peel and roughly chop carrots. Peel and chop onion and garlic. Wash and chop fresh coriander leaves finely and reserve the stems.
Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for 2 minutes.
Add carrots, coriander stems and water and bring to a boil.
When the carrots are completely cooked, remove them and put in a blender to make a fine puree.
Reduce the stock slightly and strain.
Take the puree in a pan and add strained stock to reach the desired consistency. Bring to the 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.
|
comment:
p_commentcount