Not all soups are served hot; some are served at room temperature. Others are served chilled — think gazpacho — and there are even those that are served with ice.
Not all soups are served at the beginning of the meal either. Some soups are served between main courses to refresh the palate. Whether there’s a scientific basis for that or it’s just cultural fluff, I have no idea.
This cold coconut soup was served slightly chilled. I liked it very much but then I’m a huge fan of coconut cream and cilantro, and I’m an even bigger fan of coconut cream and cilantro combined.
Based on a recipe from Mexican Cooking by Jane Milton. Serves one.
Ingredients
- 1/4 c. of dessicated coconut
1/2 c. of milk (I used skimmed milk)
1/2 c. of broth (I used homemade broth made from pork bones)
1/4 c. of coconut milk (see how to extract coconut milk or use canned)
1/4 c. of dairy cream (I used Alaska all-purpose cream)
salt
pepper
a small bunch of cilantro
Instructions
- Reserve a few whole cilantro leaves. Chop up the rest.
In a small saucepan, stir together the dessicated coconut and milk. Heat until the mixture starts to boil then immediately turn off the heat. Allow to steep for about ten minutes.
Pour into a blender and process until the coconut is almost liquefied.
Pour the coconut mixture back into the sauce pan. Add the broth, coconut milk and cream. Season with salt and pepper. Stir well. Add the chopped cilantro. Heat to almost boiling then lower the heat and cook gently, uncovered and stirring often, for another five minutes.
Cool to room temperature (chill, if you wish), sprinkle with the reserved cilantro and serve.
Cooking time (duration): 25 minutes
Number of servings (yield): 1
Meal type: soup
