Chilled Ehu and Molokai Sweet Potato Soup

Ehu and Molokai Sweet Potato Soup Recipe from Hawaii

Region / culture: Hawaii | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 2

Introduction

Chilled Ehu and Molokai Sweet Potato Soup is a refreshing and flavorful dish that combines the delicate flavors of ehu fish with the sweetness of Molokai sweet potatoes. This soup is perfect for a light and healthy meal on a warm day.

History

This recipe is inspired by traditional Hawaiian cuisine, which often features fresh seafood and locally grown produce. The combination of ehu fish and sweet potatoes creates a unique and delicious flavor profile that is sure to impress your taste buds.

Ingredients

0.25 lb (113 g) of ehu, mahi mahi, or snapper
6 cups of fish stock
2 tbsp of unsalted margarine
0.5 cup of diced leeks
0.25 cup of white wine
1.5 lb (680 g) of Molokai sweet potatoes, pared and diced
0.33 cup of chopped limu
salt and white pepper to taste
1 cup of skim milk

Fish stock

3 lb (1.36 kg) of fish heads and bones
1 cup of white wine
0.5 cup of diced onion
0.5 cup of diced leeks
0.5 cup of diced celery
1 tbsp of whole white peppercorns
2 sprigs of fresh thyme
3 qt (2.84 liter) of water

How to prepare

Blanch ehu in 2 cups of fish stock; remove, dice, and chill.
In a sauce pot, heat margarine and sauté leeks.
Add wine, sweet potatoes, limu, and the remaining 4 cups of fish stock.
Bring to a boil, then lower the heat and simmer for 30 minutes or until the sweet potatoes are soft.
Add salt and white pepper.
Puree the soup in a blender and chill.
Before serving, add milk to achieve the desired consistency.
Divide the soup between two serving bowls and serve.

Fish stock

Clean 3 lb (1.36 kg) of fish heads and bones under running water.
Place them in a sauce pot with white wine, onion, leeks, celery, white peppercorns, 2 sprigs of fresh thyme, and water; cover and bring to a boil.
Skim the surface and simmer for 15 minutes.
Strain the stock through a fine sieve.

Variations

Substitute ehu fish with mahi mahi or snapper for a different flavor profile.
Add diced carrots or bell peppers for extra color and texture.

Cooking Tips & Tricks

Be sure to blanch the ehu fish before adding it to the soup to ensure that it is cooked through and tender.

- Pureeing the soup in a blender will give it a smooth and creamy texture.

- Chill the soup for at least an hour before serving to allow the flavors to meld together.

Serving Suggestions

Serve this soup with a side of crusty bread or a fresh green salad for a complete meal.

Cooking Techniques

Blanching the ehu fish before adding it to the soup helps to cook it through without overcooking.

- Pureeing the soup in a blender creates a smooth and creamy texture.

Ingredient Substitutions

Use regular potatoes if Molokai sweet potatoes are not available.

- Substitute skim milk with coconut milk for a dairy-free option.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat before serving.

Presentation Ideas

Garnish the soup with a sprinkle of chopped fresh herbs, such as parsley or chives, for a pop of color and flavor.

Pairing Recommendations

This soup pairs well with a crisp white wine, such as Sauvignon Blanc, or a light and refreshing beer, such as a pilsner.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Chilled Ehu and Molokai Sweet Potato Soup contains approximately 250 calories.

Carbohydrates

Each serving of Chilled Ehu and Molokai Sweet Potato Soup contains approximately 30 grams of carbohydrates.

Fats

Each serving of this soup contains approximately 5 grams of fat.

Proteins

Each serving of this soup contains approximately 15 grams of protein.

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin A, vitamin C, potassium, and iron.

Alergens

This recipe contains fish and dairy (milk), so it may not be suitable for those with allergies to these ingredients.

Summary

Chilled Ehu and Molokai Sweet Potato Soup is a nutritious and well-balanced dish that is low in calories and high in protein. It is a great option for a light and healthy meal.

Summary

Chilled Ehu and Molokai Sweet Potato Soup is a delicious and nutritious dish that is perfect for a light and refreshing meal. With its unique flavor combination and creamy texture, this soup is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was a warm summer day in Molokai, Hawaii, and I had the pleasure of attending a local luau with some dear friends. As we sat down at the long, communal table, we were greeted with the most enchanting aroma wafting through the air. I closed my eyes and took a deep breath, trying to identify the tantalizing scent that was stirring my senses.

As I opened my eyes, I saw a large bowl being passed around the table. Inside was a vibrant orange soup, garnished with delicate slices of ehu fish and sweet potatoes. The soup looked refreshing and light, perfect for a hot summer day. I eagerly took a spoonful and let the flavors dance on my tongue. The sweetness of the molokai sweet potatoes paired perfectly with the savory ehu fish, creating a harmonious balance of flavors that I had never experienced before.

I immediately knew that I had to learn how to make this soup. I turned to the woman sitting next to me, who had a warm smile and a twinkle in her eye. She introduced herself as Aunty Leilani and explained that she was the one who had prepared the soup we were all enjoying. I begged her to share the recipe with me, and she graciously agreed.

Aunty Leilani took me under her wing and invited me to her home the next day to learn how to make the chilled ehu and molokai sweet potato soup. As we entered her kitchen, the scent of fresh herbs and spices greeted us, creating a warm and inviting atmosphere. Aunty Leilani had all the ingredients laid out on the counter, ready for us to begin our culinary adventure.

She started by explaining the importance of using fresh, local ingredients in Hawaiian cuisine. She showed me how to select the best ehu fish from the market, ensuring that it was firm and had a bright red color. She then taught me how to peel and cube the sweet potatoes, emphasizing the importance of using molokai sweet potatoes for their unique flavor and texture.

As we prepared the soup, Aunty Leilani shared stories of her childhood in Hawaii and the recipes that had been passed down through generations in her family. She spoke with such passion and love for her culture and tradition that I couldn't help but be inspired by her words.

After simmering the soup on the stove and letting it cool in the refrigerator, Aunty Leilani ladled it into bowls and garnished it with fresh cilantro and slices of ehu fish. The soup looked just as beautiful as the one we had enjoyed at the luau, and I couldn't wait to taste it again.

I took a spoonful of the chilled ehu and molokai sweet potato soup and savored the flavors that filled my mouth. The sweetness of the sweet potatoes was balanced perfectly by the savory ehu fish, creating a refreshing and satisfying dish that was unlike anything I had ever tasted before. I closed my eyes and let the flavors transport me back to that magical day at the luau, surrounded by friends and the beauty of Hawaii.

As I finished my bowl of soup, I knew that this recipe would become a cherished part of my own culinary repertoire. I thanked Aunty Leilani for sharing her knowledge and wisdom with me, knowing that I would always hold dear the memories of learning to make chilled ehu and molokai sweet potato soup from such a talented and generous soul. And now, whenever I prepare this dish for my own family and friends, I do so with a heart full of gratitude and love for the traditions and flavors of Hawaii that have enriched my life in so many ways.