Thursday, August 8, 2013
Soup series: our buttermilk and coriander soup
Very quick to whip up, fresh-tasting and irresistible, this soup is good in both the cold and warmer months.
For the spice paste: coriander seeds, two cardamon seeds, a little fresh chilli. First fry the ingredients quickly in a pan(only a few instants) then grind either in a mortar and pestle or a machine. Set aside. Chop a largish onion finely, fry, add crushed garlic, the spice mix, salt, chopped coriander leaves(reserve some for end for decoration), add a little stock of your choice--and then buttermilk--about half a cup of buttermilk to a cup of stock. Cook for only a couple of minutes, then serve, with reserved chopped coriander on top. Et voilà!