Chowder - something that really reminds me of when I was living in the UK about 13 years ago. During the cold months in cloudy, rainy England, a nice wholesome chowder is about the only thing that will bring warmth into your heart. Although there's absolutely no way our months here in Melbourne are that bad, I'm excited to have such a great excuse to chow down on this wonderfully hearty dish!
ingredients
For the cream
- 3 cups water
- 1 cup Brazil Nuts, soaked 8 – 12 hours see product
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp nama shoyu or tamari
- 1 shallot, finely grated
- 2 tsp sea salt
- 1/3 tsp fresh chilli
- 1/3 tsp cayenne powder
For the wild marinated mushrooms
- 1 cup wild mushrooms, sliced
- 2 tbsp nama shoyu
- 1 tbsp sesame seed oil
method
- Step 1Blend Brazil Nuts and water in a high–speed blender until smooth.
- Step 2Strain through a fine strainer and discard the pulp.
- Step 3Blend this nut milk and the remaining ingredients in a high-speed blender until completely smooth and creamy. Taste for seasoning.
- Step 4Mix in all the ingredients in a large bowl and allow to marinate for 10 minutes before blending it with the cream.
- Step 5Assemble - Divide the soup into four bowls or empty coconuts with coupe of peaces of wild marinated mushrooms.
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