Chilled Ehu and Molokai Sweet Potato Soup

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Makes 2 servings of soup and makes 2 quarts of stock.


Fish stock


  1. Blanch ehu in 2 cups of the fish stock; remove, dice, and chill.
  2. In a sauce pot, heat margarine; sauté leeks.
  3. Add wine, sweet potatoes, limu, and the remaining 4 cups of fish stock.
  4. Bring to a boil, lower heat and simmer for 30 minutes or until sweet potatoes are soft.
  5. Add salt and white pepper.
  6. Puree soup in blender; chill.
  7. Before serving, add milk to desired consistency.
  8. Divide between two serving bowls; add soup.

Fish stock

  1. Clean 3 lb fish heads and bones under running water.
  2. Place in sauce pot with white wine, onion, leeks, celery, white peppercorns, 2 sprigs fresh thyme, and water; cover and bring to a boil.
  3. Skim surface; simmer for 15 minutes.
  4. Strain stock through a fine sieve.