This is perfect hot or cold, winter or summer. You can even add a peeled and cored pear to the vegetables.
You can omit the fresh coriander if you do not like the taste.
I sometimes like to add fresh grated ginger.
Melt the butter in heavy saucepan. Add the shallot and sprinkle with the ground coriander. Sauté for 2 minutes, stirring frequently.
Add stock, carrots and parsnip. Bring to a boil, reduce heat, and simmer, covered until vegetables are tender, 35 minutes.
Process the mixture in 2 cup batches in food processor until smooth.
Return mixture to the saucepan, add the cream, and heat through. Season to taste, then serve hot or cold, garnished with fresh coriander and fresh chives.
Ingredients
Directions
Melt the butter in heavy saucepan. Add the shallot and sprinkle with the ground coriander. Sauté for 2 minutes, stirring frequently.
Add stock, carrots and parsnip. Bring to a boil, reduce heat, and simmer, covered until vegetables are tender, 35 minutes.
Process the mixture in 2 cup batches in food processor until smooth.
Return mixture to the saucepan, add the cream, and heat through. Season to taste, then serve hot or cold, garnished with fresh coriander and fresh chives.