Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, sig's sprout soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Sig's Sprout Soup is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Sig's Sprout Soup is something that I have loved my entire life.
Outside Korea, the best known dish made with soybean sprouts is kongnamul muchim (seasoned side dish), but its soup version is one of the most frequently eaten soups in Korean homes. sprouts soup recipe - Healthy, tasty, protein based soup made with fresh steamed sprouts and veggies. Korean bean sprout soup, which is both cheap and easy to make, has a light and refreshing flavor. It's made from simple ingredients: soybean sprouts, soy sauce, garlic, water, and seasonings.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have sig's sprout soup using 11 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Sig's Sprout Soup:
- Take 500 grams unpeeled sprouts
- Make ready 1 onion
- Take 1 clove garlic
- Make ready 1 pinch cayenne pepper
- Get 450 ml vegetable stock (preferably homemade)
- Take 125 ml double cream
- Take 1 small birdseye chilli
- Take 2 slices white bread (crust removed if you prefer)
- Get 2 tablespoon unsalted butter
- Make ready 1 pinch nutmeg (optional)
- Prepare 2 tablespoons grated cheddar cheese (optional)
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Steps to make Sig's Sprout Soup:
- Cut outer leaves of the sprouts set aside. Take sprouts, cut them into halves. Roughly chop the onions and crush the garlic. In a large pot melt 1 tablespoon of the butter, saute onions, garlic and the halved sprouts until the onions becomes soft but not burned.
- When the onions are soft add the cream and the vegetable stock, bring to a soft boil, then immediately slowly simmer for about 15 to 20 minutes. Add the pepper. Take the soup of the heat and cool down enough to put into a blender. Blitz into a smooth soup. Add more stock if you like a thinner soup.
- In a pan with the other tablespoon of butter make croutons, remove from pan. Wash the set aside outer leaves of the sprouts and cook in the pan without adding any extra fat, they should just crisp and start to brown. Cut the chilli, remove seeds, then slice it very finely into pieces. Garnish the soup with the chilli, leaves and croutons. If you want to you can add nutmeg and cheese.
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