Creamy Banana, Lemongrass and Coconut Soup |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. Ingredients:
1/4 cup olive oil |
1 cup very ripe bananas or 1 cup very ripe plantain, sliced |
1 cup yellow onion, chopped |
1 cup leek, white and pale green parts, chopped |
1 cup chopped celery |
3/4 cup carrot, chopped |
2 garlic cloves, minced |
1 tablespoon lemongrass, puree |
1/2 teaspoon hot chili paste (sambal oelek is suggested) |
1 teaspoon cumin powder |
1 cup fresh orange juice |
3 1/2 cups fresh vegetable stock |
1 (14 ounce) can unsweetened coconut milk |
1/4 cup fresh cilantro, chopped |
salt |
pepper |
Directions:
1. NOTE: Soup can be prepared one day ahead then reheated.
2. 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.
3. Next add the onion, leeks, celery, carrots, garlic, lemongrass puree and chili paste. Saute another 10 minutes or until vegetables start to brown.
4. 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.
5. Add fresh stock, still simmering until the vegetables are tender, about 10 more minutes.
6. 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.
7. Season to taste with salt and pepper.
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