Honey Recipes
Soups
Honeyed Carrot and Coriander Soup
Ingredients serves 4
Suggested Honey:SPANISH ORANGE BLOSSOM
- 25g (1oz) butter
- 15ml (1 tbsp) sunflower oil
- 1 onion, chopped
- 1 leek, sliced
- 450g (1lb) carrots, peeled and sliced
- 30ml (2 tbsp) Rowse set honey
- juice of 1 lemon
- 10ml (2 tsp) ground coriander
- 5ml (1 tsp) plain flour
- 900ml (1½ pints) vegetable stoc
- salt and freshly ground black pepper
- 120ml (4fl oz) single cream
- 25g (1oz) walnuts, chopped and toasted
- coriander sprigs, to garnish
Method
- 1
- Heat the butter and oil in a large saucepan, until melted. Add the onion and cook for 5 minutes, add the leek and carrots and cook over a gentle heat for 5 minutes.
- 2
- Stir in the honey, lemon juice and coriander and cook, stirring, for 2-3 minutes. Stir in the flour. Gradually stir in the stock and bring to the boil, stirring. Reduce the heat, cover and simmer for 20 minutes.
- 3
- Cool slightly then purée in a blender or food processor until smooth. Season with salt and pepper. Return to the pan and stir in the cream. Reheat gently. Serve sprinkled with walnuts and garnished with coriander.