Cream of eggplant soup with cod and light coconut milk

Cream of eggplant soup with cod and light coconut milk

  • Préparation

    Prep time: 10 minutes

  • Cuisson

    Cooking time: 15 minutes

  • Portions

    Servings: 4 servings

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Preparation

  • Cut the eggplant in half and scoop out the flesh with a spoon. Set aside in a bowl.

  • In a large pot, bring the milk and the chicken stock to a boil.

  • In a larger pot, melt the butter. Once it is completely melted, add the flour and stir to mix well.

  • Pour the milk and chicken stock on the flour mixture and whip thoroughly to break down the dough.

  • Cook on low heat for about 10 minutes.

  • Add the cream, the chunks of cod and the diced potatoes.

  • Season to taste.

  • Pour in the Haiku light coconut milk and mix well.

  • Serve in bowls and garnish with chopped chives.

Recipe developed by Pasquier

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