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Ingredients
4 tablespoons butter
2 teaspoons peanut oil
1 teaspoon Oriental sesame oil
1/2 cup finely chopped scallions
2 tablsespoons finely chopped fresh ginger
1/2 cup minced shallots
2 teaspoons ground coriander
1 tablespoon sugar
4 cups chicken stock
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
1/2 cup heavy cream
1/2 cup finely chopped fresh coriander
1/4 cup minced chives
Fresh coriander leaves for garnish
Method
In a large saucepan, melt 2 tablspoons of the butter in the peanut oil and
sesame oil over moderate heat. Add the scallions, ginger and shallots and
cook until the shallots are softened but not browned, 2 to 3 minutes.
Stir in the ground coriander, sugar, chicken stock, salt and pepper. Bring
to a boil, reduce the heat and simmer for 5 minutes. Remove from heat and
stir in the cream, fresh coriander and chives.
In a blender or food processor, puree the soup in batches until smooth.
Return the soup to the saucepan and cook over moderately low heat until
heated through, about 3 minutes. Stir in the remanining 2 tablespoons
butter. Ladle the soup into a soup tureen or individual bowls and garnish
with coriander leaves.
