Date: Sun, 15 Aug 1993 14:35:52 GMT
4 tablespoons butter 2 teaspoons peanut oil 1 teaspoon Oriental sesame oil 1/2 cup finely chopped scallions 2 tablsespoons finely chopped fresh ginger 1/2 cup minced shallots 2 teaspoons ground coriander 1 tablespoon sugar 4 cups chicken stock 1/4 teaspoon salt 1/8 teaspoon freshly ground white pepper 1/2 cup heavy cream 1/2 cup finely chopped fresh coriander 1/4 cup minced chives Fresh coriander leaves for garnish In a large saucepan, melt 2 tablspoons of the butter in the peanut oil and sesame oil over moderate heat. Add the scallions, ginger and shallots and cook until the shallots are softened but not browned, 2 to 3 minutes. Stir in the ground coriander, sugar, chicken stock, salt and pepper. Bring to a boil, reduce the heat and simmer for 5 minutes. Remove from heat and stir in the cream, fresh coriander and chives. In a blender or food processor, puree the soup in batches until smooth. Return the soup to the saucepan and cook over moderately low heat until heated through, about 3 minutes. Stir in the remanining 2 tablespoons butter. Ladle the soup into a soup tureen or individual bowls and garnish with coriander leaves.
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