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Hokkaido Soup with Lemongrass & Coconut Milk

5 from 5 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 36 kcal

Ingredients
 

  • 1 Shallot onion
  • 1 pinch Garam Masala
  • 1 pinch Curry
  • 200 g Pumpkin meat
  • 500 ml Vegetable broth
  • 2 stalks Lemongrass
  • 1 cm Fresh ginger
  • 2 tbsp Mascarpone
  • Salt
  • 6 tbsp Coconut milk
  • 1 tbsp Noilly Prat
  • 1 tsp Maizena (corn starch)

Instructions
 

preparation

  • 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

preparation

  • 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)

serve and decorate

  • 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

Nutrition

Serving: 100gCalories: 36kcalCarbohydrates: 1.8gProtein: 0.5gFat: 2.7g
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Written by John Myers

Professional Chef with 25 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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