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.
4 tbsp Unsalted butter
1 Shallot peeled and minced
1 ½ tsp Ground coriander (I like to crush the seeds, it adds texture)
4 cups Chicken stock
1 ½ lbs Carrots, peeled and sliced
1 Large parsnip, peeled and sliced
½ cup Heavy cream (35%)
1 ½ tbsp Chopped fresh coriander
Fresh chive
Salt and pepper to taste
1
Melt the butter in heavy saucepan. Add the shallot and sprinkle with the ground coriander. Sauté for 2 minutes, stirring frequently.
2
Add stock, carrots and parsnip. Bring to a boil, reduce heat, and simmer, covered until vegetables are tender, 35 minutes.
3
Process the mixture in 2 cup batches in food processor until smooth.
4
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
4 tbsp Unsalted butter
1 Shallot peeled and minced
1 ½ tsp Ground coriander (I like to crush the seeds, it adds texture)
4 cups Chicken stock
1 ½ lbs Carrots, peeled and sliced
1 Large parsnip, peeled and sliced
½ cup Heavy cream (35%)
1 ½ tbsp Chopped fresh coriander
Fresh chive
Salt and pepper to taste