The following was on the El Gourmet show Puro Sumo ("Pure High" or "Pure Extreme" - also a play on words for the name of the host: Sumito Estévez). Because of the various additions and garnishes ("to break up the monotony"), it looks and sounds like a lot, but is actually very simple and sounds delicious, so I have translated it into English and converted the measurements from metric.
Cream of Tomato and Coconut Soup
Makes 4 servings
Ingredients for the soup:
Cream of Tomato and Coconut Soup
Makes 4 servings
Ingredients for the soup:
- Butter: 3 1/2 tbsp .
- Bacon: 3 slices, diced
- Onion: 1 , peeled and finely diced
- Garlic: 1 tsp. , peeled and minced
- Canned tomatoes: 1 can
- Chicken Stock: 1 cup , plus more, as needed
- Bay leaf: 1
- Coconut milk: 1 cup
- Salt: To taste
- Sugar: 1 tbsp.
- Butter: 2 tbsp.
- Carrot: 1/2 cup, peeled and diced
- Small squash: 1 , diced
- Eggplant: 1 small, diced
- Dried shiitake mushrooms: 3 1/2 oz. . reconstituted in warm water (or 3 fresh), drained and diced
- Salt and Pepper: to taste
- Zucchini: 2 , thinly sliced
- Fresh thyme: 1 tbsp. (or 1 tsp. dried)
- Olive oil: 4 tbsp.
- Corn: kernels from 2 ears
- Red jalapeño: 1 , halved, cored and seeded
- Olive oil: 4 tbsp.
- Chicken Stock: as needed
- Salt: to taste
- Hand-crushed tortilla chips: as needed
- Place the butter and bacon into a saucepan.
- Add onion and garlic.
- When all the fat from the bacon has been rendered and the onion is transparent, add tomatoes, chicken stock and bay leaf, breaking up the tomatoes a bit.
- Simmer for at least half an hour.
- Remove, blend and push through a sieve with the back of a spoon.
- Return to the pot and add the coconut milk, salt, and sugar.
- If the soup gets too thick, add more chicken stock.
- Heat the butter in a sauté pan.
- Sauté the carrot, eggplant, squash and mushrooms.
- Season with salt and pepper.
- Heat a sauté pan and add the olive oil.
- Add the zucchini, thyme, salt and pepper.
- Cook until browned on both sides.
- Process the corn, chile, olive oil and chicken broth in a food processor until creamy.
- Place into a saucepan, add salt and simmer.
- Place a metal ring into each bowl.
- Place the sautéed vegetables into the rings.
- Place the sautéed zucchini into the rings.
- Top the zucchini with some of the corn.
- Add the soup around the rings.
- Remove the rings.
- Garnish with hand-crushed tortilla chips.
If blueberry muffins have blueberries in them, what do vegan muffins have?