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Ingredients
Carrots 650 gms
Onion 1 medium sized
Garlic 6.8 cloves
Green coriander 1 packed cup
Butter 2 tblspns
Bay leaves 2
Peppercorn 1 tspn
Water 1200 mls
White pepper powder 1/2 tspn
Salt as per taste
METHOD OF PREPARATION
1.Wash, peel and roughly chop carrots. Peel and chop garlic and onion and then wash and finely chop fresh coriander leaves and reserve the stems.
2.Heat butter in a pan, add bay leaves, peppercorns, garlic and onions and fry for two minutes.
3.Add coriander stems,carrots and water and bring to a boil.
4.When the carrots an completely cooked, remove them and put in a blender to make a fine puree.
5.Reduce the stock slightly by boiling and strain.
6. 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.
7 Serve piping hot.
Carrots 650 gms
Onion 1 medium sized
Garlic 6.8 cloves
Green coriander 1 packed cup
Butter 2 tblspns
Bay leaves 2
Peppercorn 1 tspn
Water 1200 mls
White pepper powder 1/2 tspn
Salt as per taste
METHOD OF PREPARATION
1.Wash, peel and roughly chop carrots. Peel and chop garlic and onion and then wash and finely chop fresh coriander leaves and reserve the stems.
2.Heat butter in a pan, add bay leaves, peppercorns, garlic and onions and fry for two minutes.
3.Add coriander stems,carrots and water and bring to a boil.
4.When the carrots an completely cooked, remove them and put in a blender to make a fine puree.
5.Reduce the stock slightly by boiling and strain.
6. 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.
7 Serve piping hot.
|
Ingredients
Carrots 650 gms
Onion 1 medium sized
Garlic 6.8 cloves
Green coriander 1 packed cup
Butter 2 tblspns
Bay leaves 2
Peppercorn 1 tspn
Water 1200 mls
White pepper powder 1/2 tspn
Salt as per taste
METHOD OF PREPARATION
1.Wash, peel and roughly chop carrots. Peel and chop garlic and onion and then wash and finely chop fresh coriander leaves and reserve the stems.
2.Heat butter in a pan, add bay leaves, peppercorns, garlic and onions and fry for two minutes.
3.Add coriander stems,carrots and water and bring to a boil.
4.When the carrots an completely cooked, remove them and put in a blender to make a fine puree.
5.Reduce the stock slightly by boiling and strain.
6. 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.
7 Serve piping hot.
Carrots 650 gms
Onion 1 medium sized
Garlic 6.8 cloves
Green coriander 1 packed cup
Butter 2 tblspns
Bay leaves 2
Peppercorn 1 tspn
Water 1200 mls
White pepper powder 1/2 tspn
Salt as per taste
METHOD OF PREPARATION
1.Wash, peel and roughly chop carrots. Peel and chop garlic and onion and then wash and finely chop fresh coriander leaves and reserve the stems.
2.Heat butter in a pan, add bay leaves, peppercorns, garlic and onions and fry for two minutes.
3.Add coriander stems,carrots and water and bring to a boil.
4.When the carrots an completely cooked, remove them and put in a blender to make a fine puree.
5.Reduce the stock slightly by boiling and strain.
6. 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.
7 Serve piping hot.
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