Recipe by COOKGIRl
From Bon Appetit October 2005 magazine courtesy of the Four Seasons' Hotel in Los Angeles. If I didn't post this recipe I knew sometime down the road I would have regretted it.
Top Review by Shannon Cooks
I love making things that are a departure from the ordinary, so this was something I definitely wanted to try! This was wonderful after making a few variations/additions: I added lots more heat and also added 3 extra bananas to the soup (which didn't taste too-banana-y at all surprisingly!) because all I could taste was orange juice midway through the cooking phase! I also doubled the recipe which was a BAD idea on my part because I had enough to feed an entire ARMY! I really enjoyed this soup and will surely make it again. As with any southeast Asian dish, this tasted even better the next day after letting the flavors "brew" a bit overnight.
- 1⁄4 cup olive oil
- 1 cup very ripe bananas or 1 cup very ripe plantain, sliced
- 1 cup yellow onion, chopped
- 1 cup leek, white and pale green parts, chopped
- 1 cup chopped celery
- 3⁄4 cup carrot, chopped
- 2 garlic cloves, minced
- 1 tablespoon lemongrass, puree
- 1⁄2 teaspoon hot chili paste (sambal oelek is suggested)
- 1 teaspoon cumin powder
- 1 cup fresh orange juice
- 3 1⁄2 cups fresh vegetable stock
- 1 (14 ounce) can unsweetened coconut milk
- 1⁄4 cup fresh cilantro, chopped
Directions See How It's Made
- NOTE: Soup can be prepared one day ahead then reheated.
- 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 puree 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 fresh 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 the cilantro, simmering over medium heat until heated through.
- Season to taste with salt and pepper.