Method

• Chop fresh coriander leaves finely and reserve the stems.
• Heat butter in a deep pan, add bay leaves, black peppercorns, onion, garlic and sauté for two minutes.
• Add carrots, coriander stems and five cups of water and bring to a boil.
• When the carrots are completely cooked, remove them and put in a blender to make a fine puree.
• Boil and reduce the stock slightly and strain.
• Take the puree in a deep pan and add strained stock to reach the desired consistency.
• Bring to a boil again. Add white pepper powder dissolved in a little water. Add salt to taste.
• Stir in finely chopped fresh coriander leaves. Serve piping hot.