Cream of squash and scallop soup with ginger
- 4 people
- AVERAGE
- AVERAGE
Total time : 40 minutes
- 25 minutes
- 20 minutes
Ustensiles requis
- Knife
- Pan
- Hand blender
- Soup plates
A delicate harmony between the velvety texture of the squash, the salty sweetness of the scallops and the liveliness of the ginger.
Dans cette recette
Bio
Ingredients
- 300 g of leeks
- 6 scallops
- 4 tbsp of Concentrate to Dilute - Ginger
- 2 lemongrass stalks
- 4 tbsp olive oil
- 2 tbsp yellow curry paste
- 500 g of diced squash
- 60 cl of vegetable broth
- 25 cl of coconut milk
Préparation
- 01 Sweat the sliced leeks in a little olive oil, then add the sliced lemongrass, curry paste, and squash. Sauté briefly, then moisten with the stock and Ginger Concentrate.
- 02 Pour the coconut milk into the soup. Simmer for about 15 minutes, then blend the soup finely using an immersion blender. Season with salt and pepper to taste.
- 03 Serve the soup in soup plates. Cut the scallops into carpaccios and divide them between each plate. Garnish with a little sliced lemongrass and leek.
Founder Alain Milliat
Founder of the brand
