CookEat Recipe
Porto Rico Tomato and Coconut Soup
A strained tomato, okra and banana soup with white veal broth, finished with fresh grated coconut and its natural liquid.
Method
Steps
Step 1
Put the three pounds raw veal bones into a large food-safe stockpot with the five gallons cold water. Use equipment with room for the full batch and safe headspace. Bring to a boil and carefully skim off the scum.
Step 2
Peel the four medium carrots, two small turnips and two onions and leave them whole. Add them with the one parsley root, three leeks and two celery stalks. Cover and gently boil for four hours, skimming as needed.
Step 3
Strain the broth through clean food-safe cheesecloth. Measure two quarts of the actual strained broth for this soup and keep that portion hot. Divide the unused broth into small shallow containers, cool rapidly in an ice or cold-water bath and refrigerate at 40°F or colder within two hours; freeze if keeping longer. If using chilled broth later, bring it back to a boil before use.
Step 4
Peel and finely slice the separate one carrot, separate two onions and three ripe bananas. Trim and finely slice the two celery branches and six fresh okra pods, chop the one parsley branch and thinly slice the quarter pound lean raw ham. Heat the one and a half tablespoons butter in a large saucepan, add all these prepared ingredients and gently brown for ten minutes, stirring occasionally.
Step 5
Sprinkle in the two tablespoons flour and stir over heat for three minutes. Pour in the one quart fresh crushed red tomatoes and measured two quarts hot white veal broth. Season with the one teaspoon salt and half teaspoon pepper, mix gently and boil slowly for one hour. Check that the ham has reached 70°C for two minutes before straining.
Step 6
Press the soup through a clean sieve into a basin, then through a clean fine conical strainer into another saucepan, removing all the ham and vegetable solids. Return the strained soup to the heat.
Step 7
Using clean suitable food tools, open the one sound fresh mature coconut and collect all its natural water in a clean bowl. Remove the hard shell and brown skin from the white flesh, check carefully for shell fragments and grate all the white flesh. Add all this grated coconut and all its collected natural water to the hot strained soup, mix and boil for ten minutes. Pour into a soup tureen and serve promptly.
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