When our visuals editor Michelle dined at Cottage by The Sea‘s weekend seafood barbecue, she noticed that their ‘surprise soup’ was luxurious and complex, yet deeply familiar. The resort owner, Professor Anthony Wong, said that in 14 years, no one had guessed what the ‘surprise’ vegetable in the soup was. By the end of dinner, Michelle and her near-perfect palate figured it out: kangkung. Thereafter, Professor Wong happily supplied Periuk this recipe which produces a hearty and inexpensive appetiser worthy of a spot on your festive table.
Cream of kangkung soup
by Cottage by The Sea (by The Frangipani)When our visuals editor Michelle dined at Cottage by The Sea‘s weekend seafood barbecue, she noticed that their ‘surprise soup’ was luxurious and complex, yet deeply familiar. The resort owner, Professor Anthony Wong, said that in 14 years, no one had guessed what the ‘surprise’ vegetable in the soup was. By the end of dinner, Michelle and her near-perfect palate figured it out: kangkung. Thereafter, Professor Wong happily supplied Periuk this recipe which produces a hearty and inexpensive appetiser worthy of a spot on your festive table.
Servings: 8
Prep time: Slightly involved
Servings: 8
Prep time: Slightly involved
Ingredients
FOR THE SOUP:
3 tbsp butter
300g kangkung, stalks and leaves trimmed into 2″ pieces
1½ large onion, peeled and diced
6 cloves garlic, peeled and diced
600ml chicken stock
300ml cooking cream
3 bay leaves
FOR THE ROUX:
75g flour
50g butter
Directions
- Heat 3 tbsp of butter in a large pot over medium heat. When the butter melts, add the kangkung, onion, and garlic to the pot. Sauté for about 5 minutes, or until the kangkung begins to wilt.
- Add in the chicken stock and cooking cream, and stir well to combine. Add the bay leaves. Once the soup comes to a boil, lower the heat to a simmer, then cover the pot, leaving the lid slightly ajar to let the steam escape.
- Simmer the soup until the vegetables are completely soft, about 25-30 minutes, stirring occasionally.
- Turn off the flame. Remove the bay leaves and discard or save them for your compost bin.
- If using an immersion blender, blend the soup thoroughly in the pot until it becomes a homogenous puree. If using a jar blender, allow the soup to cool slightly before blending until smooth.
- In a separate small pan, prepare the roux. Heat 50g of butter over medium heat. Once it melts, add the flour and whisk vigorously until it forms a thick paste. Continue whisking for at least 2-3 minutes, until the mixture turns a shade darker and begins to smell toasty.
- Add the roux to the blended soup, and blend again for about 20 seconds to make sure that the roux is well incorporated. Put the soup back on heat for a further 5 minutes until it thickens.
- Serve warm as an appetiser to the main course, or as a hearty lunch with toast.
Ingredients
FOR THE SOUP:
3 tbsp butter
300g kangkung, stalks and leaves trimmed into 2″ pieces
1½ large onion, peeled and diced
6 cloves garlic, peeled and diced
600ml chicken stock
300ml cooking cream
3 bay leaves
FOR THE ROUX:
75g flour
50g butter
Directions
- Heat 3 tbsp of butter in a large pot over medium heat. When the butter melts, add the kangkung, onion, and garlic to the pot. Sauté for about 5 minutes, or until the kangkung begins to wilt.
- Add in the chicken stock and cooking cream, and stir well to combine. Add the bay leaves. Once the soup comes to a boil, lower the heat to a simmer, then cover the pot, leaving the lid slightly ajar to let the steam escape.
- Simmer the soup until the vegetables are completely soft, about 25-30 minutes, stirring occasionally.
- Turn off the flame. Remove the bay leaves and discard or save them for your compost bin.
- If using an immersion blender, blend the soup thoroughly in the pot until it becomes a homogenous puree. If using a jar blender, allow the soup to cool slightly before blending until smooth.
- In a separate small pan, prepare the roux. Heat 50g of butter over medium heat. Once it melts, add the flour and whisk vigorously until it forms a thick paste. Continue whisking for at least 2-3 minutes, until the mixture turns a shade darker and begins to smell toasty.
- Add the roux to the blended soup, and blend again for about 20 seconds to make sure that the roux is well incorporated. Put the soup back on heat for a further 5 minutes until it thickens.
- Serve warm as an appetiser to the main course, or as a hearty lunch with toast.
