RECIPE: Coconut Curry Soup

Serves: 4 to 6

½ yellow onion, sliced
1 tablespoon minced garlic
1 oz. whole butter
16 oz. chicken stock
2 cans coconut milk
10 oz. pineapple juice
2 tablespoons yellow curry powder
¼ cup honey
4 oz. heavy cream
2 oz. roux (see recipe below)

Using a 6-quart sauce pot, sauté the onion and garlic in butter over medium-low heat for 5 minutes. Add the chicken stock, coconut milk, pineapple juice and curry powder and simmer for 30 minutes, then add the honey and heavy cream.

Bring the mixture back to a rolling simmer and whisk in the roux to thicken. Add salt and pepper to taste. Pour mixture through a strainer or sieve and serve.

To store:  Soup can be stored in an airtight container in the refrigerator for one week or in the freezer for up to 2 months.

Blond Roux:

½ cup butter, shortening, lard or vegetable oil (the more flavorful the fat, the better the roux)
½ cup flour

Melt the butter in a medium sauce pan and stir in the flour.  Cook for 10-15 minutes, stirring constantly until a light straw color is achieved.  Use immediately or store in the refrigerator for up to 2 weeks.

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