Vichyssoise Recipe Video
Ingredients
| Taro root | 1 1⁄2 Pound, cubed | |
| Coconut syrup | 1⁄2 Cup (8 tbs) | |
| Onions | 2 Small, chopped | |
| Butter | 2 Tablespoon | |
| Curry powder | 1⁄2 Tablespoon | |
| Coconut milk | 1⁄2 Cup (8 tbs) | |
| Cilantro leaves | 1 Teaspoon, chopped finely (FOR GARNISHING) |
Nutrition Facts
Serving size
Calories 941 Calories from Fat 266
% Daily Value*
Total Fat 31 g47.7%
Saturated Fat 23.1 g115.3%
Trans Fat 0 g
Cholesterol 32.3 mg10.8%
Sodium 362.9 mg15.1%
Total Carbohydrates 163 g54.3%
Dietary Fiber 19 g76.1%
Sugars 37.2 g
Protein 9 g17.5%
Vitamin A 16.8% Vitamin C 47.3%
Calcium 21.1% Iron 24.3%
*Based on a 2000 Calorie diet
Directions
1. Peel and cube the taro roots. Transfer it to a bowl.
2. Pour coconut syrup over it and toss it till well coated.
3. Clean and chop the onions.
4. Preheat the oven to 375 degrees F.
MAKING
5. Bake the taro in coconut syrup for 30 minutes. Keep aside to cool.
6. In a pan, heat butter and saute the onions till tender. Let it cool.
7. In a blender, blend the baked taro and sauted onions in batches till smooth.
8. Transfer it into a bowl.
9. Sprinkle curry powder and pour coconut milk over it and mix well.
SERVING
10. In a serving bowl, pour the soup and garnish with cilantro. Serve cold.
Chef
