Carrot Soup with Cilantro Ribbons

This has become one of my all time favorite soups. I often make it for friends when they come over for lunch because it is easy but tastes good and looks fun.

It is from a book called A Good Day for Soup by Jeannette Ferrary and Louise Fiszer.

Soup
2 tablespoons vegetable oil
1 small onion, chopped
1 stalk celery, chopped
1 teaspoon curry powder, or to taste
1/2 teaspoon ground coriander
2 tablespoons flour
5 cups chicken stock
1 lb carrots
4 tablespoons heavy cream
salt and pepper

In a medium saucepan, heat oil. Add onion and celery and cook until soft. Stir in curry, coriander, and flour and cook another minute. Add stock, bring to a boil and add carrots. Simmer, partly covered, 15 minutes. In a blender puree the mixture with cream. Taste for salt and pepper.

Ribbons
2 eggs
1 tablespoon flour
1 tablespoon milk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup fresh cilantro leaves, chopped
1 tablespoon vegetable oil

Ina a medium bowl, whisk together eggs, flour, milk, salt, and pepper. Stir in cilantro. In an 8-inch skillet, preferably nonstick, heat oil. Pour in egg mixture, tilting pan back and forth. Cook until batter is set. Turn over to cook other side for 1 minute. Slide onto cutting board and let cool. Cut into thin strips. Divide ribbons among 6 bowls, ladle soup over them and serve.

A couple of things I've learned with this recipe is the more I whisk the ribbon batter the more air it gets into and then they will float in the soup. Also, I don't think the ribbon to soup ratio is good. I usually double the amount of ribbons for the whole batch of soup.

Very good!