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Categories:
shrimp oil flour onion bell pepper clove garlic red pepper salt butter onions garlic carrots potatoes chicken stock fresh squeezed orange juice whipping cream fresh coriander leaves salt
Viewed: 53 - Published at: 6 years agoIngredients
- 1 1/2 to 2 lb. shrimp
- 3/4 c. oil
- 3/4 c. flour
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 clove garlic
- red pepper
- salt and pepper
- 1/4 c. butter, margarine or vegetable oil
- 1 1/2 c. onions, diced
- 1 tsp. garlic, minced
- 5 c. carrots, diced
- 1 1/2 c. potatoes, peeled and diced
- 6 c. chicken stock, vegetable stock or water
- 1 c. fresh squeezed orange juice
- 1 1/2 tsp. toasted coriander seed
- 2 c. whipping cream, half and half or milk
- 1/4 c. fresh coriander leaves, chopped
- salt and pepper
Method
- Heat butter, margarine or vegetable oil in large soup pot. Saute onions and garlic over medium heat for 5 minutes.
- Add carrots, potatoes, stock or water, orange juice and toasted coriander (toast coriander seed in a 400° oven in a shallow pan for 2 minutes).
- Simmer 30 minutes until carrots and potatoes are soft. Remove from heat.
- When cool, transfer vegetable mixture to blender or food processor.
- Puree mixture in blender or food processor until smooth and return to soup pot.
- Add whipping cream, half and half or milk and coriander leaves.
- Heat, but do not boil.
- Salt and pepper to taste.
