Thursday, November 19, 2009

Hong Lo Bak Tchang Lang Tong

This delicate, tangy cold soup from Singapore is an excellent appetite stimulant for a summer meal of cold duck or chicken. Serve chilled in glass or pretty china bowls to 4-6 as a first course.

Ingredients

  • 2 Tablespoons peanut oil
  • 1 lb. carrots, coarsely chopped
  • 3/4 cup sliced leeks, white part only
  • 1 Tablespoon fresh ginger root, peeled and minced
  • 3 cups chicken or vegetable stock
  • 1 and 1/2 cups fresh squeezed orange juice
  • salt to taste
Garnish: finely sliced leeks, separated into circles

Directions

Heat the oil in a large saucepan, then saute carrots, leeks, and ginger until they are soft. Add stock, bring to a boil, then reduce heat, cover, and simmer for about 20-30 minutes, until vegetables are done.Puree, solids first, then return to pan and stir in orange juice. Season to taste with salt--remember to oversalt cold soups a little. Refrigerate and chill. When ready to serve, ladle into bowls and top with leek circles. 

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