Difference between revisions of "Chilled Ehu and Molokai Sweet Potato Soup"

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m (Text replace - "\[\[Category:Hawaiian ([^cC])(.*)\]\]" to "Category:Hawaiian cuisine Category:$1$2 Recipes")
m (Text replace - "Directions" to "Procedures")
 
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* 3 quarts of [[water]]
 
* 3 quarts of [[water]]
  
== Directions ==
+
== Procedures ==
 
# Blanch ehu in 2 cups of the [[fish stock]]; remove, dice, and chill.
 
# Blanch ehu in 2 cups of the [[fish stock]]; remove, dice, and chill.
 
# In a sauce pot, heat [[margarine]]; sauté [[leek]]s.
 
# In a sauce pot, heat [[margarine]]; sauté [[leek]]s.
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[[Category:Fish stock and broth Recipes]]
 
[[Category:Fish stock and broth Recipes]]
 
[[Category:Hawaiian cuisine]]
 
[[Category:Hawaiian cuisine]]
[[Category:Soups Recipes]]
+
[[Category:Soup Recipes]]
 
[[Category:Leek Recipes]]
 
[[Category:Leek Recipes]]
 
[[Category:Mahi mahi Recipes]]
 
[[Category:Mahi mahi Recipes]]

Latest revision as of 10:50, 15 July 2012


Description[edit]

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

Ingredients[edit]

Fish stock[edit]

Procedures[edit]

  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[edit]

  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.