Tuesday, January 25, 2011
Banana Lemongrass Soup
As soon as I saw Banana Lemongrass Soup on the menu at Ginger in Anchorage I knew it was one I was going to want to make myself. You don't often see banana in savory dishes, and lemongrass is one of those ingredients I can't readily get my hands on, so I always appreciate it when I have access.
Both at Ginger and in this recipe I loved the depth of flavor in this soup. At Ginger they serve it with little bits of crab and eggplant to give it some texture. I just made mine a simple puree. If I wasgoing to have it as a meal type soup, I might finely dice a little tofu and add it in. I rarely make soups that require straining and I was hoping I would have to strain this one, but the lemongrass just made the texture too stringy. If you have more experience with lemongrass than I do I would love to hear your suggestions for getting it a little more smooth.
Banana Lemongrass Soup
Inspired by Ginger in Anchorage and adapted from here
1/4 cup olive oil
1 cup very ripe bananas, diced
1 cup yellow onions, chopped
1 cup leeks, white and pale green parts, chopped
1 cup celery, chopped
3/4 cup carrots, chopped
2 garlic cloves, minced
3 tablespoon fresh lemongrass, inside white part chopped and pureed in a food processor
1/2 teaspoon sambal oelek, or other hot chili sauce
1 teaspoon cumin powder
1 cup fresh squeezedorange juice
3 1/2 cups vegetable stock
1 (14 ounce) can unsweetened coconut milk
1/4 cup fresh cilantro, chopped
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, 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 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 strain through a fine mesh seive. Return to saucepan simmering over medium heat until heated through.
Season to taste with salt and pepper. Top with chopped cilantro.
Labels: Soup and Stew