Chilled Spanspek and Coconut Soup Recipe
Chilled Spanspek and Coconut Soup with toasted Pine Kernels, finely sliced Sushi Ginger and fresh Mint Recipe
The aromas from the melon shelf alert and entice me. I allow the fruit’s natural flavour to develop in my mind and the result is a chilled melon and coconut soup. A perfect summer starter, complemented with lightly toasted pine kernels, finely sliced sushi ginger and fresh mint. This new-age soup has a depth without the kick of richness.
Yields : 4 (about 250ml per person)
1 medium to large sized Sponspek
1 tin Coconut Milk
20ml Pine Kernels
Sushi Ginger to taste (about 8 pieces of sushi ginger. Supplier: Woolworths, Midland’s mall)
4 Mint Sprigs
1) Peel and de-seed the spanspek. Liquidise with coconut milk and then strain
2) Serve with roasted pine kernels, finely sliced sushi ginger and fresh mint
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