The wasabi paste (Wasabi pea cream), of Japanese origin and obtained from a variety of horseradish, gives the pea and coconut cream a fresh and spicy note.
Ingredients
Main course For 4 people
2 floury potatoes
1 onion
2 tablespoons of oil
1.2 l of vegetable broth
500 g of frozen peas
2.5 l of coconut milk
1 - 2 tablespoons of wasabi of approx. 20 g
salt
pink pepper
a few sprigs of mint
How to proceed
Preparation:
ca. 10 minutes
Simmer:
ca. 25 minutes
Total time:
35 min
Cut the potatoes into slices. Chop the onion and let it dry in the oil. Add the potatoes and fry them briefly. Add the broth, put the lid on and simmer for approx. 20 minutes. Set aside a few peas for garnish, add the rest to the broth along with the coconut milk and simmer for 5 minutes. Puree with a hand blender. Flavour with wasabi. Adjust the cream of salt and serve. Garnish with pepper, mint and the reserved peas.
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