The weather is changing, summer is ending… its getting colder…So I was treating myself with strawberries & cream.. some of the last strawberries from the summer here in the UK… there was some cream leftover… Why waste it.????. I so hate wasting food.. so using up that bit of leftover cream was on my mind.. K was lazing around in front of the TV, as it was his day off..
K said he was interested in some soup…he wanted something on the lines of lemon coriander soup.. I thought why not use up that leftover cream & make this soup a little different from the usual soup I make..…
I always have fresh coriander leaves at home as it is an integral part of Indian cooking & I love the flavour it adds to food…
I wanted to throw in some veggies too into the soup.. but K hates cooked carrots.. so carrots were out of the question..along with carrots I had picked up some fresh mushrooms, spring onions & a bunch of super fresh coriander leaves from the grocers.. I love mushrooms.. been long since I used mushrooms in my cooking… they always impart a lovely flavour to soups.. so I just couldn’t help but throw in some diced mushrooms into the soup.. Voila this soup was so refreshing & scrumptious.. it was perfect… K & I loved it…
Ingredients: (Serves 2) Preparation Time: 10 -15 mins
Button mushrooms – 2-3 medium-sized, washed & diced
Spring Onions – 1, finely chopped, separate the onions bits & the greens
Garlic – 1 clove, finely chopped
Lemon juice – 1 tsp freshly squeezed, use more if you like a loads of tangy flavour in your soup..
Chicken stock cube – 1, use veg stock cube if you’re a vegetarian
Coriander leaves – 2 sprigs, finely chop them, do not throw away the tender bits of the stem, finely chop them & keep them aside.
Double Cream – 1.5 tbsp
Olive oil – 1 tsp
Tip: You can use butter instead of olive oil if you wish to.
Black pepper – freshly crushed, use as per your taste
Salt to taste
Bring about 400 ml of water to a boil in a kettle & keep aside. While the water is boiling, heat olive oil in a saucepan, set heat to medium. Add the finely chopped garlic & sauté just for a few seconds/till the aroma of garlic fills the area around.. Add one half of the onion part of the spring onions & sauté for a minute. Next add the water. Next add the stock cube, mix well till it dissolves. Let the water bubble for a couple of minutes.
Next add the cream, mix well. Let the water bubble for another couple of minutes. Now throw in the diced mushrooms & the finely chopped tender stems of the coriander leaves. Add the other half of the onions bit of the spring onion. Let the soup bubble for another couple of minutes & let the cream cook.
Add one half of the coriander leaves & let the soup bubble for another minute.
Check & adjust the salt.. Turn off heat. Add the freshly squeezed lemon juice & mix.
Transfer to 2 soup bowls. Garnish with the greens of spring onions & the rest of the coriander leaves.
Sprinkle some freshly ground black pepper & serve with a lemon wedge.
If you like some garlic bread/croutons by the side go ahead & indulge.. 🙂
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