Cream of Tomato and Coconut Soup
#9
  Re: (...)
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:
  • 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.
Ingredients for the sautéed vegetables:
  • 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
Ingredients for the sautéed zucchini:
  • Zucchini: 2 , thinly sliced
  • Fresh thyme: 1 tbsp. (or 1 tsp. dried)
  • Olive oil: 4 tbsp.
Ingredients for the spicy creamed corn:
  • Corn: kernels from 2 ears
  • Red jalapeño: 1 , halved, cored and seeded
  • Olive oil: 4 tbsp.
  • Chicken Stock: as needed
  • Salt: to taste
Miscellaneous:
  • Hand-crushed tortilla chips: as needed
Instructions for the soup:
  1. Place the butter and bacon into a saucepan.
  2. Add onion and garlic.
  3. 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.
  4. Simmer for at least half an hour.
  5. Remove, blend and push through a sieve with the back of a spoon.
  6. Return to the pot and add the coconut milk, salt, and sugar.
  7. If the soup gets too thick, add more chicken stock.
Instructions for the sautéed vegetables:
  1. Heat the butter in a sauté pan.
  2. Sauté the carrot, eggplant, squash and mushrooms.
  3. Season with salt and pepper.
Instructions for the sautéed zucchini:
  1. Heat a sauté pan and add the olive oil.
  2. Add the zucchini, thyme, salt and pepper.
  3. Cook until browned on both sides.
Instructions for the spicy creamed corn:
  1. Process the corn, chile, olive oil and chicken broth in a food processor until creamy.
  2. Place into a saucepan, add salt and simmer.
Instructions for the presentation:
  1. Place a metal ring into each bowl.
  2. Place the sautéed vegetables into the rings.
  3. Place the sautéed zucchini into the rings.
  4. Top the zucchini with some of the corn.
  5. Add the soup around the rings.
  6. Remove the rings.
  7. Garnish with hand-crushed tortilla chips.
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#10
  Re: Cream of Tomato and Coconut Soup by labradors (The following was on...)
"Canned tomatoes: 1 can" - what size do you think, Labs - 28 oz? (maybe 14 oz.?) sounds really tasty!
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#11
  Re: Re: Cream of Tomato and Coconut Soup by cjs ("Canned tomatoes: 1 ...)
Didn't see the can, but when he added the tomatoes (and their juice) to the pot, I counted eight Roma tomatoes, so it was probably a 28-ounce can.

I'll definitely be trying this, so I'll report back when I have done so.
If blueberry muffins have blueberries in them, what do vegan muffins have?
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#12
  Re: Re: Cream of Tomato and Coconut Soup by labradors (Didn't see the can, ...)
This does sound tasty. Thanks Labs, I'm always looking for new soup recipes.
Maryann

"Drink your tea slowly and reverently..."
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#13
  Re: Re: Cream of Tomato and Coconut Soup by labradors (Didn't see the can, ...)
This does sound good, Labs. I, too, am guessing 28 oz.

Thanks!

PJ
PJ
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#14
  Re: Re: Cream of Tomato and Coconut Soup by pjcooks (This does sound good...)
This was tonight's (Thursday's) dinner, and I loved it! The soup, alone, is delicious, but all the extras really do enhance it and go with it well. What a great combination!

This is one wher I think I'll make a bunch to freeze - just the soup, although the extras may freeze okay, too.

Three notes:
  1. As already discussed, the can of tomatoes is definitely 28 ounces.
  2. There was also a little confusion about the shiitake mushrooms between what was on the show and what was in the recipe that I translated. On the program, he showed the dried mushrooms soaking, and sliced up three. The online recipe specifies 100g (3.527396195 ounces), but does NOT say that the mushrooms are dried. 3 1/2 ounces of the dried is a LOT of mushrooms, so I would say just to use three larger shiitake mushrooms or four or five medium ones.
  3. In the sautéed vegetables, the online recipe used a word (calabaza) for "squash" often (but not always) translated as "pumpkin." On the show, he said a closely related word (calabacin) that translates as "zucchini," and that is what he used. I translated it as "squash," above, since I think that yellow squash would be a good option, as well. Oddly enough, for the sautéed SLICED zucchini, the online recipe said suchini and he actually said both zuchini and calabacin. Because the El Gourmet channel is available across a range of Spanish-speaking countries where different words are sometimes used, it's not unusual for some of the show hosts to different countries' words interchangeably. (When I made this dish, I did what he did on the show, and used zucchini in both places.)
If blueberry muffins have blueberries in them, what do vegan muffins have?
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#15
  Re: Re: Cream of Tomato and Coconut Soup by labradors (This was tonight's (...)
One more note: Didn't have metal ring molds, so I cut the bottom out of the tomato can and used that.
If blueberry muffins have blueberries in them, what do vegan muffins have?
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#16
  Re: Re: Cream of Tomato and Coconut Soup by labradors (One more note: Didn'...)
Quote:

One more note: Didn't have metal ring molds, so I cut the bottom out of the tomato can and used that.




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