Polenta Lemongrass Soup with Pecoroni Croutons

Rating: 3.83 / 5.00 (6 Votes)

Total time: 45 min

Servings: 2.0 (servings)




Peel the mango, cut the flesh into wedges from the stone and into fine cubes.

Sauté the onion cubes in half of the olive oil. Add the butter, add the curry powder, sprinkle it on top, sauté briefly and extinguish with the white wine. Add the clear soup and let everything bubble up. Stir in the instant polenta and simmer on low heat for a few minutes until the polenta swells.

Clean the lemongrass stalks, cut them in half lengthwise and beat them heartily with a plating iron or a small saucepan until they are a little tender.

Add the lemongrass stalks to the boiling clear soup with the mango cubes. Remove the soup from the heat and let it steep for another five to eight minutes with the lid on.

In the meantime, remove the crust from the toast and cut the toast into fine cubes. Cut the peppers in half lengthwise, remove the seeds (or not, depending on your mood…) and cut into slices. In a frying pan, toast the toast cubes in olive oil until golden brown all over. Add the butter and fry. Add the pepperoni slices and stir in, fry briefly and finally season with salt. Remove the croutons from the frying pan and drain on kitchen roll.

Let the soup bubble up a second time and season with salt. Remove from the heat, remove the lemongrass and mix in the cold butter and the remaining olive oil with a hand blender.

Blend the soup no

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