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Caramelized Squash Soup with Coconut Curry Pork
2013-08-06
https://www.metro.ca/userfiles/image/recipes/potage-courge-porc-noix-coco-cari-6843.jpg
PT15M
PT10M
PT25M
In a blender, mix the caramelized squash and other vegetables with the broth.Pour into a pot and reheat on medium heat.Serve in bowls, add a bit of coconut milk or cream.Serve garnished with crumbled coconut curry crust pork and coriander.
4
Féd. des producteurs de porcs du Québec
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3 cups (750 mL) caramelized squash and other vegetables
1 1/2 cup (375 mL) chicken broth
2 Tbsp. (30 mL) coconut milk or 15% cream
1 1/3 cups (375 mL) rack of Québec pork with coconut curry crust, cut into small cubes
4 sprigs fresh coriander, coarsely cut
Caramelized Squash Soup with Coconut Curry Pork
4
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME
Ingredients
-
3 cups
(750 mL)caramelized squash and other vegetables
-
1 1/2 cup
(375 mL)chicken broth
-
2 Tbsp.
(30 mL)coconut milk or 15% cream
-
1 1/3 cups
(375 mL)rack of Québec pork with coconut curry crust, cut into small cubes
-
4
sprigs fresh coriander, coarsely cut
Preparation
In a blender, mix the caramelized squash and other vegetables with the broth.
Pour into a pot and reheat on medium heat.
Serve in bowls, add a bit of coconut milk or cream.
Serve garnished with crumbled coconut curry crust pork and coriander.
Source :
Féd. des producteurs de porcs du Québec
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
