John Myers
Contents
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Alpîranî
Ji bo şorbê
- 400 g Peas
- 1 Pc Pîvaza mezin
- 50 g Runê nîvişk
- 250 ml Qeymax
- 200 ml Şerabê spî
- 250 ml Bihayê sebzeyan
- 1 Pc Çiqlê tiriyê
- 8 Pc Pelên parsley
- 0,5 Pc Kulîlka sîr
- 2 Pc Çiqilên mintê
- Xwê û bîber
- Kulîlka Vanîl
- 1 Derzşkirin Lime
- 1 qûrincik Nuştoxê teze hatiye çekirin
Ji bo midyan:
- 15 Pc scallops
- Zeyta zeytûnan
- 1 Pc Kulîlka sîr
- 1 Pc Kulîlka Rosemary
- 0,5 Pc Lime
- 50 g Runê nîvişk
- Xwê û bîber
For the coconut milk foam:
- îsota hişkkirî
- 1 Qûtîk Şîrkokê Coconut
Telîmata
- Cut the onions and garlic into small pieces and sauté in butter until translucent, briefly sauté the frozen peas. Deglaze with cream and white wine and fill up with broth.
- Add the mint and thyme to the soup and simmer for about 20 minutes. Fish out the thyme sprig. Strain the rest of the soup with the magic wand and strain it through a sieve.
- Season the soup with salt, pepper, lime, freshly grated nutmeg and the ground vanilla pod. Depending on the desired consistency, if necessary, set with a little starch mixed with a little water.
- Carefully open the can of coconut milk and remove only the white creamy foam and bring to a boil in a small saucepan with half a dried chilli pepper. Let simmer for about 5 minutes. Lather up with the magic wand and crush the chilli pepper with it.
- Put the scallops in a marinade of olive oil, rosemary, quartered lime and crushed garlic.
- Heat the butter in the pan and briefly fry the scallops with the marinade. Use medium heat and fry gently for about 1 minute on each side. Season well with salt and pepper.
- Fill pea soup into deep plates and drape 2-3 scallops on the plates. Drizzle with the coconut foam.
Kedî
Xizmet: 100gCalories: 156kcalKarbonhîdrat: 3.5gProteîn: 1.4gRûn: 14g
