John Myers
Contents
show
Beetroot and Coconut Soup with Puff Pastry Parmesan Sticks
The perfect beetroot and coconut soup with puff pastry parmesan sticks recipe with a picture and simple step-by-step instructions.
Beetroot and coconut soup
- 1 Pc. Shallot
- 1 Pc. Onion
- 50 g Fresh ginger
- 700 g Beetroot
- 500 ml Vegetable broth
- 400 ml Coconut milk
- 0,5 Pc. Lemon
- 1 pinch Salt and pepper
- Fresh cress
Puff pastry sticks:
- 1 packet Frozen puff pastry
- 1 Pc. Egg
- 1 tbsp Poppy
- 30 g Grated Parmesan
- Salt
Beetroot and coconut soup
- Peel and dice the shallot, onion, ginger and beetroot (with disposable gloves). Sauté shallots, onions and ginger in oil. Add the beetroot after a while and sauté briefly. Deglaze with stock and coconut milk.
- Approx. Let simmer for 20 minutes. Add the juice of half a lemon. Puree the soup, season with salt and pepper and serve sprinkled with cress.
Puff pastry sticks:
- Roll out the puff pastry and brush with the beaten egg. Spread the poppy seeds and Parmesan on top of the puff pastry, press lightly and sprinkle with a little salt.
- Preheat the oven to approx. 170 degrees circulating air. Cut the dough into approx. 2 cm wide strips and place the strips slightly twisted on two baking sheets lined with baking paper. Bake in the hot oven for about 10-12 minutes. The bars must have turned a light golden yellow color, then they are ready.
Facebook Comments