Squash & scallop cream soup with ginger
6 serves
Preparation time: 15min
- savory cuisine
- ginger
A delicate harmony of velvety squash, sweet iodized scallops and lively ginger.
Ingredients
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300 g leeks
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6 scallops
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4 tbsp LE GINGEMBRE
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2 stalks lemongrass
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4 tbsp olive oil
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2 tbsp yellow curry paste
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500 g diced squash
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60 cl vegetable stock
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25 cl coconut milk
In this recipe
Le Gingembre
Quantity
12,50€
62,50 €/L
Preparation
-
Step 1
Sweat the sliced leeks in a little olive oil, then add the chopped lemongrass, curry paste and squash. Stri-fry briefly, then add the stock and LE GINGEMBRE.
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Step 2
Pour the coconut milk into the soup. Simmer for 15 minutes, then blend the soup finely with a blender. Season with salt and pepper.
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Step 3
Serve the soup in soup plates. Cut the scallops into carpaccio and divide between the plates. Garnish with chopped lemongrass and leek.
