Double Coriander-Ginger Cream Soup
This chef-curated Double Coriander-Ginger Cream Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 31g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 399 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Double Coriander-Ginger Cream Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Double Coriander-Ginger Cream Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Double Coriander-Ginger Cream Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 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
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
In a large saucepan, melt 2 tablspoons of the butter in the peanut oil and sesame oil over moderate heatStep 2: Technique & Execution
Add the scallions, ginger and shallots and cook until the shallots are softened but not browned, 2 to 3 minutesStep 3: Technique & Execution
Stir in the ground coriander, sugar, chicken stock, salt and pepperStep 4: Technique & Execution
Bring to a boil, reduce the heat and simmer for 5 minutesStep 5: Technique & Execution
Remove from heat and stir in the cream, fresh coriander and chivesStep 6: Technique & Execution
In a blender or food processor, puree the soup in batches until smoothChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 399 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 31g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 17g | Complex, slow-digesting dietary fiber |
| Fat | 20g | Wholesome dietary lipids for micronutrient absorption |
Double Coriander-Ginger Cream Soup
This chef-curated Double Coriander-Ginger Cream Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: In a large saucepan, melt 2 tablspoons of the butter in the peanut oil and sesame oil over moderate heat
Technique & Execution: Add the scallions, ginger and shallots and cook until the shallots are softened but not browned, 2 to 3 minutes
Technique & Execution: Stir in the ground coriander, sugar, chicken stock, salt and pepper
Technique & Execution: Bring to a boil, reduce the heat and simmer for 5 minutes
Technique & Execution: Remove from heat and stir in the cream, fresh coriander and chives
Technique & Execution: In a blender or food processor, puree the soup in batches until smooth
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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