Broccoli "Cheese" Soup With Crispy Prosciutto/Recipe

Methods

1. Cut 2/3 of the broccoli into large florets and put them in a 4-quart (3.8 liter) slow cooker. Cut the remaining broccoli into 1-inch (2.5 cm) florets and set aside.

2. Add the leeks, garlic, 1/2 teaspoon lemon zest, coconut aminos, mustard, salt, pepper, chicken broth, and nutritional yeast.

3. Cover and cook for 5 to 6 hours on low. Place the coconut milk in the refrigerator if it isn’t chilled yet.

4. Blend the soup, preferably with an immersion blender. Stir in the ghee and the reserved broccoli florets.

5. Open the coconut-milk can from the bottom and drain the liquid. (You can throw it into a smoothie later.) Scrape out the hardened cream and stir it into the soup.

6. Cover and cook for another 15 minutes.

7. Meanwhile, add a couple of teaspoons ghee to a large skillet. Fry the prosciutto in batches in a large skillet over medium heat, flipping once halfway through cooking. It should take only a few minutes for the strips to become crisp. Crumble them up and put them in a bowl.

8. Taste the soup and add more salt or a squeeze of lemon juice if necessary.

9. Serve with crumbled prosciutto.

Recipe Name And Quantity

11/2 to 2 pounds (680 to 905 g) broccoli crowns

2 leeks, trimmed and chopped

4 cloves garlic, smashed

1 lemon, zested and juiced

2 tablespoons (30 ml) coconut aminos

1 tablespoon Dijon mustard

1/2 teaspoon sea salt

1/4 teaspoon black pepper

6 cups (1.4 liters) chicken broth

1/4 cup (20 g) nutritional yeast

1 13.5-ounce (398 ml) can coconut milk, chilled

2 tablespoons (30 g) Homemade Ghee, plus more for frying 10 slices prosciutto

Prep time: 20 minutes

Serves: 6

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Learn How To Cook Steamed Basa Fillet With Hot and Sour Sour Sauce.

Learn How To Cook Steamed Basa Fillet With Hot And Sour Sauce.

Methods

1. Cut the fish fillet into 200 gm each for per portion, and marinate with soy salt, pepper, lemon juice and oil and keep in chiller at least 30 minutes.

2. Julienne the scallion and ginger and set aside. Fine chop the cilantro and set that aside as well.

3. Set a steamer with 1 liter water and boil it. When water will boil then open the steamer arrange the scallions and the julienne ginger on the base and arrange the marinated fish fillet, cover the steamer and cook the fish fillet until 20 minutes to get the fish cooked through.

4. In a small bowl, combine the water, soy sauce, sugar, Worcestershire sauce, and cornstarch, stirring until the cornstarch dissolves.

5. Place a wok or skillet over medium-high heat. Add the oil and heat for 30 seconds. Add the ginger, garlic, and red pepper flakes and stir-fry until fragrant, about 15 seconds.

6. Add the cornstarch mixture and bring to a boil. Cook, stirring constantly to prevent lumps, until the sauce thickens slightly, finally add the lemon juice and adjust the seasoning.

7. While serving place the steamed basa fillet on the plate, pour the sauce over the fillet, garnish with chopped cilantro.

Recipe Name And Quantity

Scallion : 2 in number.

Ginger, Julienne : 2 tbsp.

Cilantro, chopped : 2 tbsp.

Soy Sauce : 1.5 tbsp.

Salt and Pepper : To Taste.

Lemon Juice : 2 tbsp.

Basa Fillet : 800 gms.

Oil : 2 tbsp.

Water(for steaming) : 1 Liter.

For Hot and Sour Soup

Water : 150 mls.

Soy Sauce : 5 tbsp.

Worcestershire Sauce : 1 tbsp.

Corn Starch : 1 tbsp.

Lemon Juice : 2 tbsp.

Oil : 1 tbsp.

Ginger, Fresh grated : 2 tbsp.

Garlic Minced : 2 tbsp.

Red Pepper Flakes : 1 tbsp.

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