Real vegetarian food, served in an imaginary world...

Friday, 14 October 2016

Fantasy Veggie Dinner Guest – MRS TIGGYWINKLE

On Tuesday it was my pleasure to prepare a meal for the members of the DAFT group. DAFT stands for Devoted to Animals Fundraising Team and they have raised almost £20,000 to date, which has been donated to a wide range of animal charities. The proceeds from my meal this week will go to help those who protect and treat our little hedgehog friends.

This Carrot and Coriander Soup was one of the choices for the starter. So here it is for Mrs Tiggywinkle and all those who contributed the money to make the evening a success.

CARROT AND CORIANDER SOUP

40g/ 1½oz butter
170g/ 6oz leeks, trimmed and sliced
450g/ 1lb carrots, sliced
2tsp ground coriander
1 tsp plain flour
1.1l/ 2pts vegetable stock
150ml/ ¼pt single cream
salt and ground black pepper
handfull of coriander leaves

Melt the butter in a large pan.

Add the leeks and carrots, stir well and then cover. Cook for about 7 minutes.
Stir in the flour and coriander and cook for another minute.
Add the stock and bring to the boil.
Cover and simmer for about 20 minutes or util the vegetables are soft.
Whiz in a food processor or blender (in batches if necessary) until smooth. Return to pan.
Taste and season, then re-warm (but don’t boil).
Stir in the cream.
Either serve right away or set aside until later (if so, reheat when ready).

Ladle into bowls and top with torn fresh coriander leaves.

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