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Print this Recipe    Coriander Ginger

Double Coriander-Ginger Cream Soup

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

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.

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