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70
DK
SSMS 600 C3
Græskarsuppe
4 personer
Ingredienser
1 mellemstort løg
2 fed hvidløg
10 - 20 g frisk ingefær
3 spsk rapsolie
400 g græskarkød (Hokkaido-græskar egner sig bedst,
da sk
allen bliver blød under kogning og ikke skal skrælles)
250 - 300 ml kokosmælk
250 - 500 ml grøntsagsbouillon
Saft af en ½ appelsin
Lidt tør hvidvin
1 tsk. sukker
Salt, peber
T
ilberedning
1) Fjern skallerne fra løget, og skær det i fi rkanter - gør det samme med hvidløget.
Skræl ingefæren, og skær den i terninger. Damp først løget og ingefæren i
varm olie. Tilsæt hvidløg efter 2 minutter, og lad det dampe med.
2) Rengør græskarret grundigt med en grøntsagsbørste under varmt vand, og
skær det i 2-3 cm store terninger. (Hvis der anvendes andet end Hokkaido-
græskar, skal det først skrælles). Tilsæt græskarterningerne til løgene og inge-
færen, og lad det dampe med. Fyld kokosmælk og grøntsagsbouillon på, så
græskarret er dækket helt. Lad det koge under låg i ca. 20-25 minutter, til
det hele er mørt. Blend det med stavblenderen 5, til suppen er ensartet glat.
Tilsæt kokosmælk, indtil suppen har en cremet konsistens.
3) Smag suppen til med appelsinsaft, sukker, salt og peber, så den har en
afbalanceret sur-saltet smag ud over den stærke smag.
IB_102804_SSMS600C3_LB3.indb 70IB_102804_SSMS600C3_LB3.indb 70 28.08.14 15:5828.08.14 15:58
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