- 3 tablespoons olive oil, extra virgin
- 6 tablespoons spring onion, finely chopped
- 2 tablespoons ginger, finely chopped
- 100g shallots, finely chopped
- 220g tomatoes, peeled, seeded and cut into small cubes (or tinned tomatoes, drained and cut into small cubes)
- 2 teaspoons ground coriander
- 1 tablespoon sugar
- 1 1/3 litre vegetable or chicken stock (I tried both, and found the vegetable stock to be better)
- 2 teaspoons salt
- Freshly ground black pepper
- 125g fresh cream
- 6 tablespoons fresh coriander, finely chopped
- 4 tablespoons fresh chives, finely chopped
- 25g butter, cut into small pieces
- Some fresh coriander leaves to decorate
Heat the oil in a large frying pan. Gently fry the spring onions, ginger and shallots, stirring continuously for about 7-8 min. Be careful that they don't brown. Pour the mixture into a large pot, add the tomatoes, ground coriander, sugar, stock, then salt and pepper to taste then stir well. Heat and cook gently for about 10 min. Remove from heat and leave to cool for a while.
Stir the cream, fresh coriander and chives into the mixture, ladle the soup in small amounts into a mixer and mix until the cream is well combined with the other ingredients. Reheat the soup slowly, add the butter and stir well. Serve the soup piping hot in small soup bowls, dressed with the coriander leaves. I serve freshly baked Walnut bread with this soup.
- Yields: 4-6 portions
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