Coconut adds crunch to soup

RECIPE FINDER

January 03, 2007|By Julie Rothman | Julie Rothman,Special to the Sun

Linda Randazzo of Winchester, Va., was searching for a recipe for a tomato-coconut soup similar to the one she had enjoyed at a restaurant years ago. Jane Clark of Morristown, Tenn., sent in a recipe that she found on the Internet and likes very much.

This flavor-filled soup starts simply with a can of crushed tomatoes and ends up with an exotic Indian flavor. The individual servings are garnished with toasted coconut, which helps to mellow the acidity of the tomatoes and provides a nice crunch.

This soup would work well as a first course for an Indian-themed meal or could be served on its own with bread and salad for an elegant luncheon or light supper.

Tomato-Coconut Soup

Serves 6

1/4 cup olive oil

1 cup chopped onion

1 cup chopped celery

one 28-ounce can crushed tomatoes

3 cups water

1 bay leaf

2 teaspoons oregano

pinch of cinnamon

one 12-ounce can coconut milk

salt and pepper, to taste

sugar, to taste (optional)

1/4 cup toasted coconut (see note)

Add the olive oil to a 5-quart soup pot and heat until hot. Add onion and celery and saute until tender, about 10 minutes. Add canned tomatoes, water, bay leaf, oregano and cinnamon and bring to a boil.

Simmer for 5 minutes. Stir occasionally. Stir in coconut milk and remove bay leaf. In a blender, working in batches of no more than 2 cups, puree the soup.

Place the soup back on the stove and season with salt, pepper and a little sugar (optional). Garnish with a sprinkle of toasted coconut on top.

Note: To toast the coconut: Preheat oven to 350 degrees. Spread flaked coconut evenly on a cookie sheet and cook for 3 to 5 minutes. If necessary, stir coconut to brown evenly.

Per serving: 270 calories, 4 grams protein, 24 grams fat, 14 grams saturated fat, 16 grams carbohydrate, 5 grams fiber, 0 milligrams cholesterol, 200 milligrams sodium

RECIPE REQUESTS

Dottie Denitto of Sykesville is looking for a recipe for a Butter Custard Pie that was available at Silber's Bakery in Baltimore in the '50s. It was an egg custard but the consistency, when cutting the custard and even in your mouth, was like butter.

Kathy Williams of Topeka, Kan., is looking for a recipe for something she calls a "pocketburger." She used to eat these at the Whirla Whip in Wahoo, Neb. They were somewhat like sloppy Joes but not as spicy.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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