czwartek, 23 maja 2013

Thick thai soup with seafood

Because we love seafood we decided to take a warming soup with that aphrodisiac. But it was not a normal day, it was our anniversary ... Yes, we are together equal to two years, we found that the combination of delicious gifts of the sea together with consummate taste of champagne in a Thai accent is so special to us at the perfect dish.

What's needed?

600 g of frozen seafood mix, 
2 large carrots, 
2 leeks (white tip), 
4 cloves of garlic, 
4 tablespoons olive oil, 
2 tablespoons butter, 
pack "idea ... Thai soup" Winiar
one glass of champagne, 
Pepper black-MILL, 
sea salt-MILL, 
3 drops of fish sauce 
1.5 cups of water 

Seafood thaw, rinse and drain the excess water. 
carrots and leeks, cut into bars. 
saucepan fry in olive oil, chopped garlic into small pieces. 
To add garlic, seafood and veggies, salt and pepper, add the fish sauce fry together for about 4 minutes and add 1.5 cups of water and cook about 10 minutes. Then pour the champagne. Everything minute boil, wait until the water has evaporated slightly and add the butter to soup slightly thickened.

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