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Coconut and nut bisque
(0 votes)
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 40 mins
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Ingredients
for
4
- Ingredients
- 4 Tbsps olive oil
- 1 ¾ cups blanched almonds
- 1 onion (finely diced)
- 2 cloves garlic cloves (minced)
- 1.333 cups Celeriac (finely diced)
- 3 ½ cups chicken stock
- ⅞ cup Coconut milk
- ⅔ cup Chorizo
- salt
- cayenne pepper
Preparation steps
1.
Heat 2 tbsp oil and slowly toast the almonds until golden brown, stirring constantly. Then stir in the onion, garlic and 150 g celeriac and sweat briefly.
2.
Stir in the chicken stock and coconut milk and simmer gently for about 15 minutes, stirring occasionally.
3.
Dice the chorizo very finely and slowly sweat in the rest of the oil with the remaining celeriac. Set aside.
4.
Puree the soup finely and season to taste with salt and cayenne pepper. Ladle into bowls and drizzle each serving with a little of the oil left from frying the chorizo. Serve the diced chorizo separately.
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