Tropical II
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Mcgowan, Dexter
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La Belle Cuisine - More Soup Recipes

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Spicy Tropical Fruit and
Barbecued Chicken Soup



 Stonewall Kitchen, LLC
Specialty & Gourmet Foods - Barefoot Contessa Pantry

"Of soup and love, the first is best."
~ Spanish Proverb

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Variety of Fresh and Juicy Fruits
Variety of Fresh and Juicy Fruits

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Tropic II
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Vegar, J.t.
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Mangoes, Fiji
Mangoes, Fiji
David Wall
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La Belle Cuisine


Spicy Tropical Fruit and
Barbecued Chicken Soup

Splendid Soups:
Recipes and Master Techniques
for Making the World's Best Soups

by James Peterson, 1993, Bantam Books


“This soup started out when I was experimenting one especially torrid summer
with tossing still-warm barbecued meats into a freshly made fruit salad. This
salsa-like soup version is hot and spicy, and everyone I’ve ever served it to has
loved it. It looks best served in wide bowls so everyone can see the colors of the
tropical fruits. I usually serve it as a main course on the hottest summer evenings.
The fruits can all be chopped and combined in advance, but the soup is best if the fruits are prepared the same day. You can chop the fruits in a food processor, but process them separately – so they don’t end up exactly the same size – and use the pulse mechanism so you don’t turn everything into a purée. The chicken can be barbecued in advance, but if you can handle some last-minute work, it’s best to
serve it hot off the grill. Either way, don’t combine the chicken with the slightly chilled tropical fruit base until just before serving; the enzymes break down the chicken’s texture so that in a few hours it will have turned to mush. If you can’t
find all the tropical fruits listed, just substitute more of those you can find.”

Makes 8 main-course servings

1 small pineapple
1 Hawaiian papaya, peeled, halved,
and seeded
3 kiwifruits, peeled
2 mangoes
3 poblano chiles or 2 red bell peppers
4 jalapeño peppers, seeded and
finely chopped, plus more to
pass at the table
1 cup tightly packed cilantro leaves,
finely chopped, 3 tablespoons
Salt and pepper
1/2 cup water
4 whole chicken breasts, split in half
1/4 cup extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon chopped fresh marjoram
or thyme
1 Bermuda onion, finely chopped

Cut the leafy top and base off the pineapple. With the pineapple standing
on the cutting board, cut off the peel with a chef’s knife. The easiest way
to cut out the little pieces of peel that remain embedded in the flesh is to
cut around the pineapple in a spiral pattern along the top of the pits and
then turn the pineapple upside down, do the same thing again, and pull
off the strips. Cut the pineapple vertically into 6 segments and cut off the
strip of core that runs along each. Thinly slice the segments. Reserve the
pieces of pineapple along with any liquid that runs out in a large mixing
bowl. Cut the papaya halves into strips, chop them into 1/4-inch cubes,
and combine them with the pineapple.
Cut the kiwifruits lengthwise into quarters and thinly slice. Combine
with the other fruits.
Cut the mangoes in half vertically, cutting around the pit to detach
each half. Make two rows of cuts into the flesh – down to but not
through the skin of each half. Press against the skin so it inverts and
the flesh in concave, facing out. Slice along the skin so the cubes
detach. Reserve with the rest of the fruits.
Thoroughly blacken the poblanos or bell peppers over a gas flame or
under a broiler. Rinse quickly under cold water and pull the skin off
with your fingers. Scrape any stubborn pieces of skin with a paring
knife. Cut in half and remove the seeds and stems. Slice into thin
strips and combine with the fruits.
Stir the jalapeños and 2 tablespoons of the cilantro into the fruits.
Season to taste with salt and pepper.
Purée about a fourth of the fruit salad in a blender with the water for
about 30 seconds and combine this purée with the rest of the salad.
Reserve in the refrigerator.
Barbecue the chicken breasts until their skin is crisp and they feel firm
to the touch, about 10 minutes on each side. Let cool slightly and then
pull the flesh away from the bone and cut it into thin strips. Toss the
strips with the olive oil, vinegar, and marjoram. Season with salt and
Ladle the fruits into chilled wide bowls and arrange the strips in the
center of each one. Sprinkle the strips with the remaining cilantro.
Serve the chopped onion and more chiles at the table.

Featured Archive Recipes:
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Watermelon, Apple, and Jicama

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with Galangal

James Peterson's 'Splendid Soups'

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