Читать книгу Winter Cuisine - Bernhard Long - Страница 54

Ingredients for 6 meals

2 Crawfish tails (refrigerated so. 260 grams)

5 small onions (so. 160 grams)

3 rods celery (so. 160 grams)

3 large tomatoes

1 piece of ginger root (so. 40 grams)

1 large spoon oil

2 large spoon tomato

2 large spoon curry powder

3 stems of parsley

4 branches of thyme

2 bay leaves

400 ml coconut milk (9 % fat)

Salt and pepper from the mill

2 small spoon food starch

½ lemon

2 small chili (on request red or green color)

2 stalks fresh mint

5 large spoon vegetable broth

The preparation process

The crawfish tails thaw. Short rinsing, pat dry and each of the tanks at the bottom with a Kitchen shears cut.

Now the break tank, loosen and remove the meat in about 1 centimeters large pieces of crushing. Cold.

Peel the onions, celery and tomatoes in clean water, cleaning and coarsely chop everything. Ginger shells and coarsely.

The oil in a large saucepan and heat high. The lobster tanks in 3 to 4 minutes while stirring with strong heat browning.

Onions and celery and more 3 4 minutes roasting.

Stir in ginger and tomato, sprinkled with spicy curry and sauté 30 seconds. Tomatoes and 1.2 liters of water and give everything a heat .

Parsley and thyme in clean water and shake dry. With the Laurel to the soup and covered over a medium heat for 60 minutes of cooking. Coconut milk and simmer for another 30 minutes, cooking.

The Soup through a fine sieve into a second pan and bring to the boil again. Salt and pepper from the mill, seasoning.

Strong with a little cold water touch, stirring in the Cooking soup. Lemon expressions, the soup with lemon juice tastes and keep warm.

Chili Peppers lengthwise in two halves , seed crushing in water to clean and fine grinding. Rinse mint, shake dry, leaf pluck and set aside.

Vegetable broth in a frying pan and heat. Lobster pieces and chili spice it at medium heat 1 2 minutes steaming. In the soup, decorate with mint leaves and put on the table.