John Myers
Sopa de Hokkaido con Lemongrass e leite de coco
A receita perfecta de sopa de hokkaido con herba de limón e leite de coco cunha imaxe e instrucións sinxelas paso a paso.
- 1 piece Shallot onion
- 1 Msp Garam Masala
- 1 Msp Curry
- 200 g de carne de cabaza
- 500 ml de caldo de verduras
- 2 Varas de Lemongrass
- 1 cm de xenxibre fresco
- 2 culleradas de mascarpone
- Sal
- 6 culleradas de leite de coco
- 1 culleradas de Noilly Prat
- 1 teaspoon Maizena
preparación
- Cut the onion into cubes – halve the hokaido pumpkin and remove the seeds – then cut the pumpkin into wedges – halve the lemongrass and squeeze a little with the ironing tool
preparación
- Roast the onion in hot oil – roast the garam masala and curry – add the pumpkin wedges and roast – add the lemongrass – now add the vegetable stock and cook covered until the pumpkin is soft
- then take out the lemongrass – puree with the blender and pass through a sieve to get the last lemongrass threads out
- Press 1cm of ginger through the garlic press – add mascarpone, noily prat and coconut milk – season to taste again – then thicken a little with maizena (or moonamine)
servir e decorar
- Carefully drill a hole in a piece of smoked trout (I misused the corkscrew – grin) – then put the smoked fish on a lemongrass stick and place over the plate – a little black sesame in the middle of the plate
