Creamy Coconut Soup Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

Recipe for Creamy Coconut Soup.....you'll find more recipes like this in our Recipe pages

Creamy Coconut Soup
The thick white flesh of a fresh coconut is a combination of sugar and oil that synthesize the wonderful flavor of this tropical fruit. The base of this recipe is found in the milk extracted from the grated coconut. The fruit and vegetables are united by the fresh cream creating a voluptuous "grande cuisine" dish, and will certainly transform you into a renown "cordon bleu". When choosing your fresh coconuts, remember to shake each one vigorously. If you hear water inside, this is the one you want to take home. Do not buy a cracked coconut. It will have drained, the pulp dried, and ultimately the flesh will be rancid.
Serves 4
2	Coconuts
3	Onions
3	Leeks
1 lb	Potatoes
5 oz	fresh cream
1 1/2 oz	Butter

-	Peel and wash the vegetables. Chop the leeks (avoiding the green leafy part) and onions. Dice the potatoes. Break and shell the coconut and peel off the brown skin
-	Put the butter in a large casserole and gently cook the onions and leeks. Do not brown them.
-	Grate the coconuts and add to the above cooked vegetables.
-	Incorporate the diced potatoes.
-	Add water, salt and let cook for 30 minutes. Pass this mixture in the blender.
-	In order to ensure a "lumpless" creamy consistency, strain the soup and then pour in the fresh cream. Correct the seasoning. Serve your soup very hot.

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