ingredients
serves 4 - 6
1 pound carrots, preferably young and tender
1 tbsp sunflower oil
3 tbsp butter
1 onion, chopped
1 celery stick, plus 2 - 3 pale leafy celery tops
2 small potatoes, chopped
4 cups chicken stock
2 - 3 tsp ground cilantro
1 tbsp chopped fresh cilantro
7/8 cup milk
salt and freshly ground black pepper
method
1. Trim the carrots, peel if necessary and cut into chunks. Heat the oil and 2 tbsp of the butter in a large flameproof, casserole or heavy-based saucepan and fry the onion over a gentle heat for 3 - 4 minutes until slightly softened, but not browned.
2. Cut the celery stick into slices. Add the celery and potatoes to the onion in the pan, cook for a few minutes and then add the carrots. Fry over a gentle heat for 3 - 4 minutes, stirring, and then cover. Reduce the heat and sweat for 10 minutes. Shake the pan occasionally so that the vegetables do not stick.
3. Add the stock, bring to the boil and then partially cover and simmer for a further 8 - 10 minutes until the carrots and potatoes are tender.
4. Remove 6 - 8 tiny celery leaves for use as a garnish and finely chop the remaining celery tops (about 1 tbsp once chopped). Melt the remaining butter in a small saucepan and fry the ground cilantro for about 1 minute, stirring constantly.
5. Reduce the heat and add the finely chopped celery and fresh cilantro and fry over a gentle heat for about 1 minute. Set aside.
6. Process the soup in a food processor or blender until smooth and pour into a clean saucepan. Stir in the milk, cilantro mixture and seasoning. Heat gently, taste and adjust the seasoning as necessary. Serve the soup garnished with the reserved celery leaves.
more information
For a more piquant flavour, add a little lemon juice to the soup just before serving.
