Leek And Coriander Soup

Ingredients

• 4 inch piece of leek
• 7-8 fresh coriander roots
• 1 tbsp extra virgin olive oil + 1 tsp
• 1 tbsp butter
• 1 medium red capsicum
• Salt to taste
• 2 tsps refined flour (maida)
• Black pepper powder to taste
• 2 cups milk
• 4 tbsps alfa alfa, soaked in cold water

Method  

1. Heat 1 tbsp extra virgin olive oil and butter in a non stick pan. Roughly chop leek and coriander roots and add to the pan and saute.
2. Finely chop red capsicum and put into a bowl. Add salt, 1 tsp extra virgin olive oil and mix and cook in the microwave on HIGH for 1 minute.
3. Add refined flour to the pan and saute till raw smells disappear.  Add a little water and cook, stirring continuously. Add salt and black pepper powder and cook for 2 minutes. Cool and put the mixture into a mixer jar.  Add 1 cup milk and grind till smooth.
4. Add remaining milk to adjust consistency. Pour into a sauce boat.
5. Place some red capsicum mixture in each of 4 stemmed glasses, top with some alfa alfa and pour the soup over them. Serve hot immediately.

Nutrition Info