Pineapple Soup with Mint
Ingredients
2 fresh pineapples
1 13.5 oz. can, coconut milk
1-2 Tbsp. Fresh mint leaves, finely chopped
Preparation
1
Trim the leaves and skin from the pineapple.
2
Cut the flesh away from the core and cut the slices into large chucks to fit in a food processor or blender.
3
Puree the pineapple in the blender (in batches)
4
Strain the puree into a large bowl to get rid of the small brown bits that inevitably find their way into the puree. A food mill is great for this.
5
Stir in the coconut milk a little at a time until you get the balance of flavors you like.
6
Stir in the fresh mint
7
Refrigerate over night
8
Serve cold as an appetizer or snack.
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About
This is a simple soup made from fresh pineapple, coconut milk and a bit of finely chopped fresh mint.
Yield:
6-8 servings
Added:
Thursday, July 31, 2014 - 9:14am
