Mushroom-apple-coconut milk soup
Ingredients
- 2 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 150 g leek, washed and finely chopped
- 200 g mushrooms, cleaned and sliced
- 1 apple, peeled, cored and chopped
- rapeseed oil
- pinch of brown sugar
- 400 ml coconut milk (unsweetened)
- 3 tbsp vermouth (Noilly Prat or dry Martini)
- ca. 500 ml vegetable stock
- finely grated zest of 1/2 lemon
- salt and white pepper to taste
Method
- In a saucepan heat oil, add shallots, garlic, leek, apple and mushrooms. Heat, stirring occasionally, then add coconut milk and about half of the vegetable stock. Bring to the boil, reduce heat and simmer for 20 minutes. Remove from heat, blend to a smooth liquid, pass through fine-meshed sieve. Return to clean saucepan, adjust thickness according to preference. Add vermouth, lemon zest and seasoning according to taste,