Preparation:
In a casserole, heat the oil and butter and add the potatoes, onions, and garlic and cook over a moderate flame for 10 minutes, until they are slightly soft.
Add the stock, bring to a boil, cover and simmer for 1 hour. Puree and return the soup to the casserole. Add salt and pepper to taste.
Puree the coriander with 2 cups of the cooled soup. When ready to serve, bring the soup to a boil, add the coriander and heat through as quickly as possible -- the idea is to cook the coriander as little as possible, to maintain the flavor and color. Serve immediately, garnished with the almond slices. |
