Spinach and Cod Roe Soup



Spinach and Cod Roe Soup

Recipe by Evan der Millner

Take a 200g tin of pressed cod roe,and place it into a pot with 500mL of cold water. Tinned pressed cod roe is typically thickened with tapioca starch, so the soup should need no additional thickening agent.

Open a large bag of fresh spinach, and after thoroughly rinsing it with cold water, add it to the pot, to which you have also added about 400g of thick coconut milk - a tin is very convenient, if fresh coconut milk is not available.

While the mixture is heating up, add one clove nail to the pot, and a heaped tablespoon of dried rosemary.

If you can find three radishes, clean them,and add them to the pot. These are not essential.

Salt and pepper are added to your taste.

Once the pot boils, remove it from the heat, and blend the soup carefully with a hand blender. Return it briefly to the heat for about a minute more; this soup only requires a short cooking time.

If the soup is too thin for your liking, slake 1 heaped teaspoon of tapioca or sweet potato flour in a 1/4 cup of water, and pour into the soup, while gently stirring until it thickens somewhat.

This recipe produces a delightful smooth soup with a very light but complex flavour.

If served in a tureen, it is improved by adding two lightly beaten egg yolks to the tureen, over which you then pour the hot soup before bring it to the table.

At the table it can be served with either a light grating of aged parmesan cheese, or a dusting of nutmeg.

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