‘When love is the base of something, it is a masterpiece’
This is an amazing recipe from David Bouley, it is a base recipe for any vegetarian soup you would like to make. It is silky, rich and delicious. The richness comes from the coconut and the tomato, garlic and shallots add the flavour profile. Once you have made the base you can eat the soup like that or add another blanched vegetable and blend. I added beautiful green ramp tops, which gave an additional boost to the garlic flavour.
As you can see from the picture, I used the coconut soup and ramp soup as a base for an asparagus appetizer. This was a light snack for Mr. B. Lucky man, I know right?!
You can also use this as a flavour booster to other dishes. I added it to mashed potatoes in another dish to give them a creamy texture and depth to the underlying flavor.
I learnt this dish at a mushroom class. It was a great class, but this was the lasting recipe I took away. This proves to me, a concept that I am realising more and more these days, that you need to follow your heart, but you won’t always know the outcome of where that will take you.
Ingredients
- 1 tbsp. oil
- ½ cup Garlic, peeled and chopped
- ½ cup Shallots, peeled and chopped
- 3 cups Coconut Milk
- ½ cup tomato water (the water from 4 Plum tomatoes, cut and drained) or a tsp. tomato paste diluted in hot water
- Salt and Pepper to Taste
Method
- Add oil, garlic and shallots and sauté for 10-15 minutes, stirring constantly
- Add the coconut milk, tomato water, bring to the boil, add salt and pepper
- Cool, blend and sieve
This is a base for many recipes and any green vegetable. I used 2 cups blanched ramp tops and made a ramp soup
