John Myers
Contents
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Ingredients
- 2 Mangoes
- 2 Shallots
- 2 Lemongrass sticks
- 800 g Peeled tomatoes
- 1 Chilli pepper
- 6 Kaffir lime leaves
- 600 ml Mango apple juice
- 1 tbsp Chopped ginger
- 1 Clove of garlic
- 200 g Creme fraiche Cheese
- 1 pinch Salt and pepper
- 1 shot Oil
Instructions
- First, peel the mangoes and cut the pulp from the stone. Then roughly dice.
- Peel and finely dice the onions. Free the lower 10 cm of the lemongrass stalks from the outer skin and finely chop. Wash, cut, core and finely chop the chilli peppers.
- Now heat the oil in the saucepan. Lightly fry the onion, lemongrass, finely chopped chilli and ginger, add both cans of tomatoes and the mango-apple juice. Salt, pepper and bring to the boil.
- Then reduce the heat, add the kaffir lime leaves and about 3/4 of the mango cubes. Season to taste with a squeezed clove of garlic.
- Let the soup boil over low heat for about 20 minutes without a lid. Then remove the lime leaves, puree the soup well with the hand blender - season again with salt and pepper if you like.
- To serve, distribute the soup on deep plates, sprinkle with the remaining mango cubes and decorate each with a dollop of crème fraîche.
Nutrition
Serving: 100gCalories: 72kcalCarbohydrates: 6.7gProtein: 0.9gFat: 4.5g
