THE
MAINSHEET
Spring 2003

Contents

Commodore’s Report
Thing’s we need to know
Message from Joan Bray

Annual Club Fee
Work Party

Calendar To May
Start of Season Party
Open Weekend
Very Windy Sunday
Sailing Secretary Report
2002 Prizes
Annual Dinner 1
Annual Dinner 2
For Sale/Want
Murder Mystery Evening
Valentines Dinner
Land of Pasty Factories
Richmond Theatre
Tower of London
AGM & Prize Giving
Fireworks
In The Money
Web Site

Christmas
The Sailing Program
The Last Race Day
Carrot and Coriander Soup

Carrot and Coriander Soup

Linda Wheeler made this delicious soup for the AQSC 2002 End of Season Party and there was a request for the recipe to be made available on the web site. It is included in the newsletter for those who don’t have web access.


50g (2 oz) butter or margerine

1 large onion peeled and chopped

450g (1Lb) carrots peeled and diced

900ml (1 ˝ pints chicken stock

1 teaspoon ground coriander

Salt

Freshly ground black pepper

2 tablespoons lemon juice

About 300ml (˝ pint milk


To garnish snipped chives or fresh coriander leaves


Melt the butter or margarine in a large saucepan. Add onion and carrots and fry gently for 10-15 minutes, stirring frequently but do not allow to brown.

Add the stock and bring to the boil.

Stir in the coriander, plenty of salt and pepper and the lemon juice, cover and simmer for about 30 minutes or until the carrots are tender.

Cool slightly, then blend in a blender or food processor until smooth.

Return the soup to a clean pan with enough milk to give the required consistency and bring back to the boil.

Taste and adjust the seasoning and serve hot sprinkled with snipped chives or fresh coriander leaves.

Serves 4-6