Gastronomixs

Curry and mushroom soup

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Curry and mushroom soup

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Ingredients

1

tsp

curry powder

1

tsp

Thai green curry paste

400

ml

mushroom stock

100

ml

cream

50

g

butter, cold

 

 

zest of 1 lime

Preparation method

  • Fry the curry in a little oil until the flavour is released and add the green curry paste.
  • Deglaze with the stock and cream.
  • Gently simmer for five minutes, allowing the flavours to marry.
  • Season to taste, add the butter, and froth up with a hand held mixer.
  • Grate a little lime zest into the mixture just before serving and froth up again.

Serving suggestions

  • As a delicious soup by itself,
  • Add extra butter to create a sauce for an entremets or main course.

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