Plant It Forward

Chilled Coconut-French Sorrel Soup

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Chilled Coconut-French Sorrel Soup

Yield: 4 servings

Serving Size: 1 cup

This recipe is from CulinaryCorps member, Chef Brenda E. Avilés.

This refreshing soup captures the influence of classic French cooking techniques using ingredients indigenous of Africa that are also a reflection of the cuisine of my native Puerto Rico. The island’s influences from Africa are imprinted in our cooking with foods such as coriander, salted codfish, coconut, yuca and plantains.

A velvety creamy texture is achieved by using coconut milk as a base that also balances the lemony taste of French Sorrel. This perennial plant can be used as a culinary herb or as leafy greens. French Sorrel has a very tangy, acidic flavor with a hint of tartness. If French Sorrel is unavailable, spinach and arugula with a splash of lemon juice are good substitutes. A small touch of papalo is incorporated at the end as garnish for an added herbaceous flavor. Papalo, also known as summer cilantro and green coriander, has a tolerance to hardship heat, which allows it flourish in hot climates. The unique robust but delicate flavors of this soup are also marvelous as a warm soup.

Ingredients

  • 1 Tbsp. olive oil
  • ½ cup white onion, diced
  • 1 tsp. fresh ginger, grated
  • 1 cup (8 oz) chicken stock
  • 1 can (13.5 oz) coconut milk, cold
  • 1 bunch (4 oz) French sorrel leaves
  • Pinch of white sugar
  • Salt and black pepper to taste
  • 1 bunch (2 oz) Papalo
  • 2 oz Red radishes

Instructions

  1. In a large saucepan, heat the olive oil over medium heat. Add the white onion and cook until translucent. Add the ginger, sugar, salt and black pepper.
  2. Add the chicken stock and bring it up to a boil. Remove the saucepan from the heat, add the French sorrel and allow to just barely wilt.
  3. Pour the content in a blender and puree until smooth. Combine with the cold coconut milk and refrigerate until cold.
  4. Before serving, taste and adjust seasoning. Top with fresh papalo and red radishes to garnish. Finish with a few flakes of sea salt.

Notes

To chill faster, place soup container over a bowl filled with iced water mixed with some salt. Don’t forget to stir frequently! A great side for this soup are chips made with okra, yuca or green plantain. Special Equipment: Blender, Microplane or fine grater

Join the Plant It Forward Farm Share to eat local and support refugees.

https://plant-it-forward.org/chilled-coconut-french-sorrel-soup/

Salsa Verde with Papalo

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Salsa Verde with Papalo

Makes about 2 cups Serve over pork, chicken, tacos, beans or with chips. You can replace papalo with cilantro though I’d use about 1/2 a cup or more of that less-pungent herb instead.

Ingredients

  • 2 cups of chopped tomatillos
  • 1 avocado, peeled and chopped
  • 3 serrano peppers, stems removed and chopped
  • 4 cloves of garlic, chopped
  • Juice from 1/2 lime
  • 2 tablespoons of papao leaves, chopped
  • Salt to taste

Instructions

  1. Throw all ingredients in the blender and mix well.

Notes

https://plant-it-forward.org/salsa-verde-with-papalo/