CREAMY BANANA, LEMONGRASS AND COCONUT SOUP
From Bon Appetit October 2005 magazine courtesy of the Four Seasons' Hotel in Los Angeles. If I didn't post this recipe I knew sometime down the road I would have regretted it.
Provided by COOKGIRl
Categories Coconut
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- NOTE: Soup can be prepared one day ahead then reheated.
- In a heavy, large saucepan over medium-high heat, heat the olive oil. Add bananas and saute about 4 minutes or until starting to brown.
- Next add the onion, leeks, celery, carrots, garlic, lemongrass puree and chili paste. Saute another 10 minutes or until vegetables start to brown.
- Add the cumin powder and reduce heat to medium, sauteing the mixture another 2 minutes. Now add the orange juice, reduce heat to low and simmer 2 minutes.
- Add fresh stock, still simmering until the vegetables are tender, about 10 more minutes.
- Using a hand held immersion blender, puree the soup until smooth. Stir in the coconut milk and the cilantro, simmering over medium heat until heated through.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 431.2, Fat 36, SaturatedFat 21.4, Sodium 71.9, Carbohydrate 28.9, Fiber 3.2, Sugar 13.8, Protein 4.2
CHILLED BANANA AND COCONUT SOUP
A unique dessert soup with a tropical flavor. I serve with pound cake or with a chocolate tart.
Provided by GOODHOOD
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 1h10m
Yield 5
Number Of Ingredients 8
Steps:
- In a large bowl, combine the bananas, lemon juice, pineapple juice, yogurt, ice cream, rum and coconut milk. Ladle into a blender in batches if necessary, and blend until smooth. Refrigerate until chilled.
- Divide the cold soup among chilled serving bowls, and sprinkle sliced almonds over the top for garnish.
Nutrition Facts : Calories 496.9 calories, Carbohydrate 60.2 g, Cholesterol 14.6 mg, Fat 26 g, Fiber 7.5 g, Protein 8.6 g, SaturatedFat 19.8 g, Sodium 70.3 mg, Sugar 33.9 g
CREAMY COCONUT LEMONGRASS AND ASPARAGUS RISOTTO WITH SCALLOPS
I found this recipe scrawled on a piece of paper and thought it too good to let go, its gorgeous flavours go so well together!
Provided by Kazryn
Categories Short Grain Rice
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 16
Steps:
- To make the coconut base: Melt butter in a pot. Toss in onion, lemongrass and garlic and sweat off for about 2 minutes or lightly transparent.
- Add curry powder and cook over a low heat for another 2 minutes.
- Add wine, bring to the boil, and reduce on medium heat for about 5 minutes.
- Add coconut cream and cook over a low heat for about 10 minutes. Season with salt and pepper.
- Puree with a stick mixer or blender and strain. Use 1 cup of this mixture to use in the risotto and keep it warm. Reserve and freeze rest of this liquid for another time if you wish.
- To make the risotto: Put fish stock in a pot and bring to the boil, then reduce to a slow simmer.
- Heat 2 Tablespoons olive oil in a heavy base saucepan, add 1 Tablespoon of the butter then cook the shallots and asparagus pieces (NOT THE SPEAR TIPS). Cook over a low heat for 3 minutes.
- Add rice and turn up heat and cook for 2 minutes, stirring constantly.
- Add wine and let it evaporate.
- Lower heat then start adding stock, a ladle at a time, stirring occasionally, until rice is almost tender, about 20 minutes.
- Add coconut base and cook another 5 minutes, until rice is tender. Remove from heat and rest for 2 minutes before folding in remaining 2 Tablespoons of butter.
- In the meantime, bring a large pot of water to the boil, blanch asparagus tips for 30 seconds, drain, then refresh under cold , drain again and put aside.
- Heat a little olive oil in a frying pan until hot. Cook scallops in batches for 30 seconds on each side. Season with salt and pepper, keep warm and set aside.
- Add asparagus spears to pan to heat through.
- Dish risotto into bowls, top with asparagus spears and scallops and drizzle with a little olive oil.
Nutrition Facts : Calories 1459.2, Fat 62.6, SaturatedFat 46, Cholesterol 47.2, Sodium 719.1, Carbohydrate 193.1, Fiber 4.5, Sugar 129.2, Protein 22.5
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