Vegetable soup with surimi
Here is a great starter to prepare a vegetable soup with surimi, velvety and flavourful.
1. Peel 2 zucchini and clean 4 mushrooms, cut into slices. Boil in salted water for 15 minutes over medium heat.
2. Cut 6 surimi sticks into strips and dice 4 goat cheese crottin de Chavignol. Prepare 4 handfuls of lamb’s lettuce (set aside some leaves).
3. Blend the vegetables and lamb’s lettuce with 2 pinches of coriander, chives and paprika. Add the cooking water to make a velvety texture. Season with pepper.
4. Pour into 4 glasses. Add the diced goat cheese, surimi strips, lamb’s lettuce and some mint leaves. Sprinkle 4 tablespoons of sesame seeds and cumin. Serve immediately.
Our cooking tip: Add 1 tablespoon of cream to the vegetable mixture.
Photo credit: Sucré Salé
