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METHOD
|
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1. |
Wash,
peel and roughly chop carrots. Peel and chop onion and garlic.
Wash and finely chop fresh coriander leaves and reserve the
stems. |
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2. |
Heat
butter in a pan, add bay leaves, peppercorns, onions and garlic
and fry for two minutes. |
| |
3. |
Add
carrots, coriander stems and water and bring to a boil. |
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4. |
When
the carrots are completely cooked, remove them and put in a
blender to make a fine puree. |
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5. |
Reduce
the stock slightly by boiling and strain. |
| |
6. |
Take
the puree in a pan and add strained stock to reach the desired
consistency. Bring to a boil again. Add white pepper powder |
| |
7. |
dissolved
in a little water. Add salt to taste. Stir in finely chopped
fresh coriander leaves. |
| |
8. |
Serve
piping hot. |
