Carrot Soup with Herb Chapons and Buffalo-milk Yoghurt

 

Australian Gourmet Traveller French recipe for carrot soup with herb chapons and buffalo-milk yoghurt.

What you will need

30 gm butter, coarsely chopped

½ onion, coarsely chopped

1½ tsp coriander seeds, crushed in a mortar and pestle

½ tsp mild paprika

600 gm trimmed carrots, coarsely chopped

1 litre (4 cups) chicken stock

To serve: buffalo-milk yoghurt (see note)

½ cup each torn mint, chervil, coriander and flat-leaf parsley

½ cup 5cm-lengths chives

  Garlic and herb chapons 200 gm baguette, preferably sourdough, coarsely chopped into large croûtons

250 ml (1 cup) olive oil

¼ cup each flat-leaf parsley and basil, coarsely chopped

2 garlic cloves, crushed

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