Here is a small soup with a vegetable that our friends overseas are familiar with , I named the christophine. I had never tasted this vegetable then, for we were well aware, I made it in velvet. This velvety I cooked a day where Leah and F. came bruncher at home, and I believe that all of the world to scraping his bowl with his spoon !!!
Re-cook in other recipes without hesitation !
Cream of christophine in coconut milk and curry
Ingredients (for 4 small bowls)
- 5 christophines
- 1 white onion
- 15 cl of coconut milk
- 1 vegetable broth
- 1 tbsp curry powder
- 1 drizzle of olive oil
- Salt and pepper
Snip the onion and then put it back in a casserole with a drizzle of olive oil.
Peel christophine, cut in half, remove the core then cut into pieces. Add to the onion.
Wet with water to height, add the broth and curry, and cook for 35 minutes.
Mix together with the coconut milk and adjust the seasoning.