Thai spinach soup with coriander-lime cream

Ingredients

0.5 dl manufacturing cream
0.5 l vegetable stock
500 g spinach
100 g bean sprouts
100 g chestnut mushrooms
50 g Bresc WOKginger
50 g Bresc garlic chopped
50 g Bresc red chilli puree
50 g Bresc Madras
25 g Bresc lemongrass puree
10 g coriander, leaves
2 spring onions
1 red onion
fish sauce
salt and pepper
0.5 l whipping cream, unsweetened
0.25 bunch coriander
1 lime
salt and pepper

Preparation method

Puree the coriander with a little cream and the juice of a lemon to make a smooth paste. Whisk the remainder of the cream until it is as thick as yoghurt and then add it and season with salt and pepper. Finely chop the red onion and stew it in a little oil with the ginger and the garlic. Add the lemongrass puree, the chilli puree and the Madras and briefly stew with the red onion. Add the spinach, then add the cream and stock. Bring everything to the boil and puree to make a soup. Season with pepper and fish sauce. Finely chop the spring onion and mushrooms and use it to garnish the soup along with the coriander and bean sprouts.