January 7, 2013 by dgarnett2013
- 25g butter
- 1 tbsp vegetable oil
- 1 leek, halved and sliced
- 300g carrots, peeled and sliced
- Juice and zest of half a lemon
- 1 litre vegetable stock or light chicken stock
- 100g split red lentils
- A handful of coriander
- Sea salt
Melt the butter in a saucepan over a low heat and add the oil. Gently saute the leek, carrots and lemon zest in the butter and oil for 15-20 minutes or until soft.
Add the stock and lentils, bring to the boil and simmer for 15 minutes.
Add half the coriander. Puree, then season with sea salt and add the lemon juice to taste. Serve with a final sprinkling of coriander.
For carrot and coriander soup:
For 900g carrots, to serve 6:
Dry roast 1 tab coriander seeds, then crush in pestle and mortar. Add 3/4 tab of the crushed seeds to carrots, 1 small clove of crushed garlic and butter (already heated) in a pan. Stir, sweat for 10 mins, then add chicken or veg stock till everything is cooked. Liquidise. Add chopped fresh coriander, 2 tabs of creme fraiche and stir.
Garnish with a swirl of creme friache, coriander sprig and sprinkling of crushed coriander seeds.
For Carrot and Artichoke Soup:
Use twice as much weight in artichokes as carrots. Peel both. Sweat onions, celery, carrots and artichokes till they release their juices. Pour in stock, simmer until vegetables are soft. Cool slightly, then liquids. Serve with swirl of creme fraiche and some parsley.
Meanwhile, over in Shepherd’s Bush…