Carrot, Ginger and Coriander Soup

SERVES 8

“You can add a quarter cup of whipping cream to this spiced, wholesome soup at the end, or add other root vegetables such as parsnips, if you like.”

2 1 1

2

½ 2 6 2 ½

tbsp olive oil or butter cup chopped onions tsp ground coriander

Pinch cayenne pepper lbs. carrots, chopped

(about 5 cups) cup chopped peeled potatoes tsp grated fresh ginger cups chicken stock tsp honey cup packed fresh cilantro leaves Salt and freshly ground pepper

Cilantro sprigs, for garnish

MAKE SOUP

1. In large pot over medium heat, heat oil. Add onions and sauté for 2 minutes, or until softened.

2. Stir in coriander and cayenne and cook for 1 minute longer, or until fragrant. Add carrots, potatoes and ginger and cook for 2 minutes, or until ginger is softened. Add stock and honey and bring to a boil.

3. Cover, reduce heat to low and

simmer for 20 minutes, or until vegetables are soft. Add cilantro leaves and cook for 2 minutes, or until wilted. 4. Transfer to blender (or use hand blender) and purée until smooth. Return to pot and adjust seasoning to taste, adding more stock if soup is too thick. Serve garnished with cilantro sprigs. high heat. Working in batches, brown meat well on each side, about 2 minutes per side. Reserve.

3. Spill out all but 1 tbsp of oil.

Reduce heat to medium. Add onions and diced jalapeño and sauté until softened, about 2 minutes. Stir in tomatoes, stock, Worcestershire sauce and reserved marinade.

4. Bring to a boil, scraping up bits on bottom of pot. Add short ribs and orange peel (or place all ingredients in casserole dish). Cover and bake for 2 to 2½ hours, or until ribs are fork-tender.

FINISH STEW AND ROAST RIBS

1. Remove short ribs to baking sheet. Increase heat to 400°F. Skim any fat from sauce. Place over medium heat and reduce until slightly thickened, about 5 minutes.

2. Roast short ribs for 15 minutes. Return to sauce.

MAKE PASTRY

1. In food processor, combine flour, salt, butter and cheese. Pulse until butter is size of small peas.

2. Transfer to bowl, drizzle with cold water and toss with your fingertips or rubber spatula, adding more water if needed until pastry holds its shape when squeezed between fingers.

3. Gather pastry together and divide into two balls, one slightly larger than the other. Flatten each into disc, wrap in plastic wrap and chill for 30 minutes.

ROLL OUT PASTRY

1. Preheat oven to 425°F. On lightly floured surface, roll out larger portion of pastry to fit an 8" pie plate, leaving a ½" overhang. Chill until needed.

Roll out second piece for top. Chill.