Caramelized Squash Soup with Coconut Curry Pork

Preparation:	15 min
Marinating/Waiting:	0 min
Cooking:	10 min
Total:	25 min

4
servings

Category:	Soups
Subcategory:	Creams
Source:	Féd. des producteurs de porcs du Québec

Flyer

Members Publish

Member rating (0)

Your rating

Could also interest you

Sautéed Coconut Curry Fiddleheads and Chicken

Recipe ingredients

To be prepared with leftovers from the Rack of Pork with a Coconut Curry Crust and Caramelized Squash recipe

http://metro.ca/recette/6842/carre-de-porc-en-croute-de-coco-au-cari-et-courge-caramelisee.en.html
3 cups (750 mL) caramelized squash and other vegetables
1 cup (375 mL) chicken broth
2 Tbsp. (30 mL) coconut milk or 15% cream
1 1/3 cups (330 mL) rack of Québec Pork with coconut curry crust, cut into small cubes
4 sprigs of 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.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

Top