Ginger, Pineapple, and Coconut
make this an enchanting South Seas soup.
1 cup sliced celery
1 small onion, chopped
2 tablespoons butter (earth balance) or coconut oil
1/2 teaspoon ground ginger
2 cans coconut milk
1.5 cups mock chicken broth
1.5 cups milk
1 can mock duck, diced
1 can pineapple tidbits, drained
shredded coconut milk
1. Sauté celery and onion in butter or coconut oil in a large sauce pan or dutch oven. add ginger, blending thoroughly.
2. Stir in soup, water, and milk. Add mock duck and pineapple. heat, stirring frequently, until bubbly-hot.
3. Ladle into soup bowls. Sprinkle with coconut. Serve with hot buttered rolls, if you wish.
about the recipe: a vintage recipe, huzzah! and my fourth post in february, hotdamn! this coconut-chowder is downright delicious, and super easy to make. i used freshginger instead of powdered and halfed the recipe. it's very sweet, but also savory. i did add a little bit of salt and pepper, but it was fine without. i used this recipe as a test for photographing the ingredients which made sure i wasn't scrambling for ingredients per usual. hopefully this will help me in the baking realm hahaha. anyways, i can't wait to eat this all weekend!
from the book:
Family Circle Favorite Recipes
6th Edition, 1979