Carrot & Coriander Soup
Sanjeev Kapoor's Khazana Restaurant is a far cry from your run-of-the-mill Indian restaurant. "Everything you see around here- the crockery, the decor and the paneer", says Kapoor with justifiable pride, "has been carefully selected or created". It does not take a designer to appreciate the warm and friendly ambience of the 'deliciously different' Khazana Restaurant nor does it take a gourmet to relish the 'Dawaat-E-Gosht' or the 'Bagh-E-Bahar'.
Kapoor represents a bold generation of young Indian chefs who through their gastronomic innovations have made the sub-continental cuisine one of the most popular cuisines in the world. Try out this 'Carrot & Coriander Soup' by Master Chef Sanjeev Kapoor, for starters
Ingredients : Carrots | 650 gms | Onions | One medium sized | Garlic | 6-8 cloves | Green coriander | One packed cup | Butter | 2 tblspns | Bay Leaves | 2 | Peppercorn | 1 tspn | Water | 1200 mls | White Pepper powder | half tspn | Salt | as per taste | | | |
Method of Preparation : Wash, peel and roughly chop carrots. Peel and chop onion and garlic. Wash and chop fresh coriander leaves finely and reserve the stems. Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for 2 minutes. Add carrots, coriander stems and water and bring to a boil. When the carrots are completely cooked, remove them and put in a blender to make a fine puree. Reduce the stock slightly and strain. Take the puree in a pan and add strained stock to reach the desired consistency. Bring to the boil again. Add white pepper powder dissolved in a little water. Add salt to taste. Stir in finely chopped fresh coriander leaves. - Serve piping hot.
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