Recette : Soupe de Maïs et Noix de Coco
par le Chef Diogo Pereira, Cascade Resort
Fait partie de Réseau My Guide Depuis 2006 180+ destinations
Soupe de Maïs et Noix de Coco - plat réconfortant à déguster chez soi. Suivez la recette pour créer un bol savoureux et satisfaisant de Soupe de Maïs et Noix de Coco. Par le Chef Diogo Pereira du Cascade Resort, Lagos, Portugal.
Located in Lagos, next to the bewitching beauty of Ponta da Piedade, Cascade offers hotel, apartment and villa holiday and wellness experiences. Set within spacious grounds, and with amazing ocean views, Cascade's setting is unbeatable.
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Soupe de Maïs et Noix de Coco
Ingrédients
Frozen or pre-cooked sweet corn (250 g)
1 Medium diced sweet potato
Sliced leek (white part) (50 g)
Sliced laminated white onion
1 Clove of garlic (crushed without peel)
Fresh coconut flakes (40 gr)
3 Branches coriander - leaves and stems
Half a teaspoon turmeric powder
2 Tablespoons of olive oil
Sea salt (as needed)
Light coconut milk (400 ml)
Vegetable broth or hot water (0.5 l)
Préparation
In a pan add the oil, onion, leek, crushed garlic and sauté slightly until the vegetables are translucent.
Add the corn, sweet potatoes, stock, coconut milk and season with salt. Then add the turmeric and boil over medium heat for 20 minutes.
Make sure that the potato comes apart with a spoon and add the stems of the broken coriander into small pieces and grind with a blender. Pass through a sieve to obtain a fine cream.
Boil the cream again for 2 minutes and finish decorating with the coconut flakes and coriander leaves.
Located in Lagos, next to the bewitching beauty of Ponta da Piedade, Cascade offers hotel, apartment and villa holiday and wellness experiences. Set within spacious grounds, and with amazing ocean views, Cascade's setting is unbeatable.
Découvrez cette liste des meilleurs plats portugais pour aiguiser votre appétit.
Trouvez d'autres recettes de plats portugais.
Soupe de Maïs et Noix de Coco
Ingrédients
Frozen or pre-cooked sweet corn (250 g)
1 Medium diced sweet potato
Sliced leek (white part) (50 g)
Sliced laminated white onion
1 Clove of garlic (crushed without peel)
Fresh coconut flakes (40 gr)
3 Branches coriander - leaves and stems
Half a teaspoon turmeric powder
2 Tablespoons of olive oil
Sea salt (as needed)
Light coconut milk (400 ml)
Vegetable broth or hot water (0.5 l)
Préparation
In a pan add the oil, onion, leek, crushed garlic and sauté slightly until the vegetables are translucent.
Add the corn, sweet potatoes, stock, coconut milk and season with salt. Then add the turmeric and boil over medium heat for 20 minutes.
Make sure that the potato comes apart with a spoon and add the stems of the broken coriander into small pieces and grind with a blender. Pass through a sieve to obtain a fine cream.
Boil the cream again for 2 minutes and finish decorating with the coconut flakes and coriander leaves.
Par My Guide Algarve
