BROCCOLI CILANTRO AND SHALLOT SOUP
A rich creamy soup prepared with Broccoli, cilantro, shallots and spring onion greens, seasoned with freshly ground black peppercorn, garnished with reduced coconut milk, spring onion greens and crispy shallot rings.
550 gm broccoli, roughly chopped (excluding the stems)
1/ bunch cilantro, fresh 4 25 gm shallots, chopped 2 cloves garlic 1 tsp extra virgin olive oil black peppercorn, freshly ground to taste 2 cups or as required vegetable stock salt to taste
11/ tsp fresh coconut milk reduced 2 1 tsp black sesame seeds lightly toasted 1 tbsp spring onion greens
3/ tbsp shallot ring, sautéed in 4 olive oil, till light golden brown
In a non-stick pan add olive oil heat it for few seconds add the garlic. Sauté till light brown, add the shallots sauté for one minute, add the chopped broccoli sauté for two minutes, and add the roughly chopped cilantro. Cook for few seconds.
Add stock, salt, pepper and bring it to a boil. Lower the flame and cook till the broccoli is bright green in colour.
Strain through a soup strainer, do not discard the water. Cool the ingredients. Puree the ingredients by adding the remaining stock. Simmer the soup for two minutes.
Serve very hot/warm in a soup bowl/mugs garnished with lightly toasted black sesame seeds, coconut milk, spring onion greens and crunchy shallot rings.
Preparation time: 10 minutes Cooking time: 6-8 minutes Serves: 4