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Cream of Swede Soup with Ginger and Lemongrass

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Cream of Swede Soup with Ginger and Lemongrass

The perfect cream of swede soup with ginger and lemongrass recipe with a picture and simple step-by-step instructions.

  • 1 Turnip fresh
  • 2 Shallots
  • 250 ml Vegetable broth, homemade
  • 250 ml Cream
  • 1 tsp Lemongrass
  • 10 piece Kaffir lime leaves
  • Pickled ginger
  • 1 tbsp Miso paste
  • 100 ml Mirin (sweet rice wine)
  • 100 ml Sake
  • Shichimi tōgarashi
  • Butter
  • Chilli threads
  1. Peel and dice the turnip. Dice shallot and sauté in butter, add diced turnip. Add the spices and sauté briefly. Deglaze with mirin and sake. Top up the broth and cream.
  2. When the beet is soft, fish out the kaffir leaves, puree the rest of the beet and then strain it. If necessary, season with the Shichimi tōgarashi. A slight sharpness should be felt. Overall, the character should be rather soft, pleasing with delicate Asian impressions. Decorate with chilli threads.
Dinner
European
cream of swede soup with ginger and lemongrass

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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