Name: Lemongrass Cured Lamb Sandwich with Snow Pea Ginger Soup
Yield: Yields about 2 quarts of soup
Ingredients: 2 cups onion, medium dice; Sugar, to taste; 2 Tbsp. garlic, finely chopped; 4 Tbsp. lemongrass, chopped; 3 lbs. fresh snow peas (place aside a few peas for garnish); Snow pea shoots, for garnish; 4 portions focaccia bread (or any Tuscan, artesian bread preferred); ¼ cup fresh ginger, grated; 3 Tbsp. cilantro, chopped; 2 tsp. kosher salt; 2 Tbsp. extra virgin olive oil; ½ tsp. fresh ground pepper; 3 Tbsp. sesame oil; 1 quart canola oil; Salt, to taste; 2 Tbsp. cilantro, chopped; 3 Tbsp. lemongrass, finely diced; 2 Tbsp. shallots, finely diced; 1 14-oz. lamb loin, cleaned; 2 tsp. garlic, finely diced; 1 mango, sliced; 1 jumbo sweet potato; 2 12-oz. cans coconut milk; 1 large potato, medium dice; 1 tomato, sliced; Olive oil, as needed; 2 tsp. thyme, finely chopped; Salt and pepper, to taste; 3 cups chicken or vegetable stock; 4 oz. arugula or mizuna lettuce

Preparation info

Yields about
2 quarts
of soup

Difficulty
Easy

Appears in

Sandwiches of the World

By Battman

Published 2007

About

Ingredients

Snow Pea Ginger Soup

3 Tbsp. sesame oil
2 cups onion, medium dice
2

Sandwich

Method

Heat a medium stock pot. When hot, add the sesame oil and sauté the onions, garlic, ginger and lemongrass. Cook for approximately 3-5 minutes. Add the peas, chicken or vegetable stock, coconut milk and potato. (The potato is used to give the soup more body.) Allow the soup to simmer for 25 minutes. You may purée the soup in a food processor or blender. (A chef secret is to add spinach at this p