Servings: 7 1/2 cups
Prep Time: 15 min
Cook Time: 20 min
2 cup coconut cream
4 cup vegetable stock
1 cup fresh orange juice
1 bunch cilantro, leaves finely chopped
2 teaspoon ground cumin
Salt and white pepper
1 teaspoon chili paste
3 cloves garlic, minced
1/2 cup diced carrots
1/2 cup diced celery
1 cup diced onion
1 cup thinly sliced leeks, whites only
1 cup very ripe diced bananas
1/4 cup olive oil
Skewered grilled shrimp, optional
Chopped chives, optional
Sour cream, optional
Heat the oil in a heavy bottomed saucepot over medium-high heat.
Add the bananas, leeks, onion, celery, carrots, garlic, and chili paste. Season with salt and pepper. Saute until caramelized. Stir in the cumin and cilantro. Deglaze with the orange juice. Pour in the stock, bring to a boil then lower the heat and simmer for 10 minutes.
Puree the soup either with a hand immersion blender or in batches in a food processor. Strain into another pot. Stir in the coconut cream and season to taste.
Garnish with skewered grilled shrimp, chopped chives and a small dollop of sour cream, if desired.
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Paula Deen is coming to Buffalo, NY to perform a live cooking show and let VIP ticket holders enjoy a delicious Southern feast with a menu created by Paula herself! Both events will be held at Samuel’s Grand Manner in Williamsville, NY which offers a refined elegance in a classically modern setting. The VIP lunch will be held at 12:00pm on February 8th and will go until approximately 2:00pm (doors will open at 11:30am). The lunch will include a hearty helping of Southern style cuisine which is personally selected by Paula, a Southern Cooking Bible cookbook, a photo op with Paula where she will also be signing autographs, a gift package, and preferred seating at that evenings cooking show! The cooking show will begin at 3:00pm on February 8th and run about 60 minutes long (doors will open at 2:15pm). Paula will be cooking up some of her favorite meals live for you at Samuel’s Grand Manor! Seating is unreserved and is “first come, first served”.
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