Pineapple Soup
From mystic_river1 15 years ago
- 5 minutes to make
- Serves 6
Serve this soup as is or topped with some sautéed bay scallops for a more filling dish.As reported in The Daily News from From Michael Wurster, chef at Icon in downtown NYC
Ingredients
- 2 whole ripe pineapples shopping list
- 3 shallots, peeled and sliced thin shopping list
- 1 small handful fresh tarragon, chopped, no stems shopping list
- 1 tablespoon olive oil shopping list
- 1 pint pineapple juice shopping list
- salt and pepper to taste shopping list
How to make it
- Peel and coarsely chop the pineapples. Place in bowl with shallots and tarragon.
- Heat the oil in a medium saucepan over medium heat. Add the pineapple mixture and cook for several minutes. Remove from the heat and add pineapple juice. Tranfer to blender. Puree until smooth. Season with a little salt and pepper and chill well. Serve as is or with the scallops.
The Rating
Reviewed by 5 people-
Wow! This has to be great to be served by a chef in NYC! I have to try this one , it sounds fantastic!
bluewaterandsand
in GAFFNEY loved it
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" It was excellent "