50 gr (2 oz) (¼ cup) butter
3 leeks, sliced
450 gr (1 lb) carrots, sliced
1.2 liters (2 pints) (5 cups) chicken or vegetable stock
rind and juice of 2 oranges
2.5 ml (½ tsp) freshly grated nutmeg
150 ml (¼ pint) (⅔ cup) Greek yogurt
salt and ground black pepper
fresh springs of coriander (cilantro) to garnish
Directions:
Melt the butter in a large pan. Add the leeks and carrots and stir well, coating the vegetables with the butter. Cover and cook for about 10 minutes, until the vegetables are beginning to soften but not color.
Pour in the stock and the orange rind and juice. Add the nutmeg and season to taste with salt and pepper. Bring to the boil, lower the heat, cover and simmer for about 40 minutes, or until the vegetables are tender.
Leave to cool slightly, then purée the soup in a food processor or blender until smooth.
Return the soup to the pan and add 30 ml (2 tbsp) of the yogurt. Taste the soup and adjust the seasoning if necessary. Reheat gently.
Ladle the soup into warm individual bowls and put a swirl of yogurt in the center of each. Sprinkle the fresh springs of coriander over each bowl to garnish and serve immediately. Serves 4.
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