Chilled Ehu & Molokai Sweet Potato Soup

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Servings: 2 Difficulty: Advanced
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A velvety, cooling soup that blends earthy sweet potatoes with delicate Hawaiian fish.
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This elegant chilled soup offers a sophisticated twist on traditional fish soups, perfect for warm evenings or as a refreshing starter. The base features creamy Molokai sweet potatoes, simmered with leeks and white wine before being pureed into a smooth, vibrant orange puree. Blended with skim milk for a lighter texture, it provides a lush backdrop for tender cubes of ehu, mahimahi, or snapper. The addition of limu (seaweed) adds a subtle briny depth that complements the sweetness of the potatoes. Garnished with fresh herbs and served cold, this dish balances comforting familiarity with coastal freshness, making it an ideal choice for summer entertaining or a light, nutritious meal.

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Chilled Ehu & Molokai Sweet Potato Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 1455.2

Description

This elegant chilled soup offers a sophisticated twist on traditional fish soups, perfect for warm evenings or as a refreshing starter. The base features creamy Molokai sweet potatoes, simmered with leeks and white wine before being pureed into a smooth, vibrant orange puree. Blended with skim milk for a lighter texture, it provides a lush backdrop for tender cubes of ehu, mahimahi, or snapper. The addition of limu (seaweed) adds a subtle briny depth that complements the sweetness of the potatoes. Garnished with fresh herbs and served cold, this dish balances comforting familiarity with coastal freshness, making it an ideal choice for summer entertaining or a light, nutritious meal.

Ingredients

Directions

  1. Peel and dice the sweet potatoes into 1-inch cubes.
  2. Blanch the fish (ehu, mahimahi, or snapper) in 2 cups of the fish stock just until opaque, about 2-3 minutes.
  3. Remove the fish from the stock, let it cool, then dice into small cubes and chill in the refrigerator.
  4. In a saucepan, melt the unsalted margarine over medium heat.
  5. Add the diced leeks and saut&# 195;© until softened and translucent, about 5 minutes.
  6. Pour in the white wine and scrape up any browned bits from the bottom of the pan.
  7. Add the diced sweet potatoes, limu (seaweed), and the remaining 4 cups of fish stock.
  8. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes, or until the sweet potatoes are fork-tender.
  9. Season with salt and white pepper to taste.
  10. Carefully transfer the soup to a blender and puree until completely smooth.
  11. Chill the pureed soup thoroughly in the refrigerator for at least 2 hours.
  12. Before serving, stir in skim milk to reach your desired consistency.
  13. Divide the chilled fish cubes between two serving bowls.
  14. Ladle the cold soup over the fish and serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1455.2kcal
% Daily Value *
Total Fat 39.6g61%
Saturated Fat 10.5g53%
Cholesterol 360.0mg120%
Sodium 714.6mg30%
Total Carbohydrate 77.4g26%
Dietary Fiber 11.3g46%
Sugars 17.5g
Protein 172.1g345%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chilled soup, ehu, fish soup, hawaiian recipe, limu, lehua, leeks, molokai sweet potato, seafood, summer soup, vegetarian option, white wine, blended soup, cooling dish, appetizer, light meal
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