Grand Champion of the 2005 Soupskôl!

Soup Ingredients

2 1/2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
1 cup carrots, chopped
5 cups chicken stock
1 cup half & half
3/4 cup coconut milk
1/2 pound large shrimp
1/2 pound large scallops
1 tablespoon cilantro, chopped
1 teaspoon curry powder
1/8 teaspoon filé gumbo powder
Dash of cayenne
Salt and pepper to taste
2 tablespoons butter
1/4 cup flour

Macaroon Ingredients

1 egg white
3/4 cup shredded coconut
2 teaspoons sugar
Dash of salt and cayenne

Method

Preheat oven to 325º.

In a large stock pot, sauté the onion, red bell pepper and carrots in 2 tablespoons olive oil until tender. Add the chicken stock, half & half and coconut milk. Simmer for 15 minutes.

In a skillet, sauté the shrimp and the scallops in the remaining 1/2 tablespoon of oil, for 3 minutes.  Add to the stock pot.  Season with the cilantro, curry, file gumbo, cayenne and salt and pepper.  Simmer for 10 more minutes.

Melt the butter in the sauté pan and mix in the flour.  Cook for 5 minutes or until the roux resembles coarse sand.  Slowly incorporate 1 cup of the soup into the roux and allow to thicken.  Add back into the stock pot. Adjust the seasonings. 

Beat the egg white until fluffy. Fold in the coconut, sugar, salt and cayenne. Spoon batter into sixteen small balls on a buttered baking sheet.  Bake for 15 minutes or until light brown.  Garnish the soup with the macaroons.

Serves eight.