Tropical Taro, Coconut Milk Vichyssoise

Name: Tropical Taro, Coconut Milk Vichyssoise
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters chicken stock, plus more if necessary; 1 leave cilantro as garnish; 118 milliliters coconut syrup; 237 milliliters coconut milk; 1 teaspoon curry powder; 6 servings salt & white pepper as needed; 680 grams taro root; 2 Tbsps unsalted butter, plus more for dish

Tropical Taro, Coconut Milk Vichyssoise might be just the beverage you are searching for. One serving contains 317 calories, 7g of protein, and 16g of fat. This recipe serves 6. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up taro root, cilantro leaves, butter, and From preparation to the plate, this recipe takes around 4 hours. It is a good option if you're following a gluten free, primal, fodmap friendly, and vegetarian diet.

Instructions

Wearing gloves if you are sensitive, completely peel the taro. Then halve it lengthwise and cut it into 3/4-inch cubes.

Ingredients you will need

Taro Root

Add the cubes to a large bowl and cover them with cool water and allow them to soak about 30 minutes to remove some of the starch (optional).Preheat the oven to 375 degrees F.

Ingredients you will need

Starch

Water

Equipment you will use

Bowl

Oven

Add the taro to a large pot of salted water, bring to a boil, then lower the heat to a simmer. Parboil the taro until just beginning to soften. About 7 minutes.

Ingredients you will need

Water

Taro Root

Equipment you will use

Pot

Drain the taro, returning it to the bowl.While the taro is still warm drizzle the coconut syrup over it and add salt and pepper to taste and mix it well to get the taro completely coated.

Ingredients you will need

Salt And Pepper

Coconut

Syrup

Taro Root

Equipment you will use

Bowl

Pour the taro into a buttered baking dish. Cover the dish tightly with foil.

Ingredients you will need

Taro Root

Equipment you will use

Baking Pan

Aluminum Foil

Bake in the preheated oven about 30 minutes.

Equipment you will use

Oven

Remove from oven, allow to cool uncovered.In a large saute pan melt the butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Oven

Frying Pan

Saute the leeks and onions with a pinch of salt. Cook until translucent, but not yet colored.

Ingredients you will need

Onion

Leek

Salt

Add the cooked taro to the pan along with the chicken stock. Bring the mixture to a boil, then turn off the heat allowing the mixture to cool somewhat.Working in batches, puree the mixture in a food processor or blender.

Ingredients you will need

Chicken Stock

Taro Root

Equipment you will use

Food Processor

Blender

Frying Pan

Add the coconut milk and curry. Running the machine until completely smooth.

Ingredients you will need

Coconut Milk

Curry Powder

Pour the pureed soup to a large covered bowl or tureen and adjust the consistency with a bit more stock if needed. Adjust seasoning. Cover and refrigerate at least 2 hours until well chilled.

Ingredients you will need

Seasoning