Chef Ryan Muir,
Soup Pierre
The surprisingly light mango broth is subtly sweet and accents the changing tastes. Each sip produces a different flavour: sweet pineapple; bulby onion; savoury chicken and tangy tomato. Either fresh or frozen mango works well in this recipe. The stems of lemongrass are tough and inedible. Finely chop the bottom few inches of the tender grass to use as flavour. Alternatively, purchase in concentrate at specialty food stores.
Ingredients
Chicken
3-4 boneless, skinless chicken breasts (makes approx 1 1/2 cups diced)
1/4 tsp rosemary
1/4 tsp oregano
1/4 tsp black pepper
pinch of salt
Soup
1/2 cup onion, chopped
1-1/4 cup mango, diced
3/4 cup pineapple, fresh or canned
3/4 cup canned tomatoes, diced
4 cloves garlic, minced
2 1/4 tsp chicken bouillion
2 tsp lemon juice
1 tsp lemongrass
1 1/4 Tbsp orange juice
1 1/2 cups fresh spinach
1/2 tsp dill
1/4 tsp each of cumin, thyme, corriander and oregano
1 tsp sugar
1/3 cup heavy cream
1/4 cup plain yogurt
3 3/4 cups water
2 tsp canola oil
Method
1. Preheat oven to 350˚F.
2. Toss chicken breasts with spices and roast on a greased baking sheet for approx 15 min. Cool.
3. In a large soup pot over med-high heat, sauté onions until translucent. Add garlic with 1 min left.
4. Add mango, pineapple, tomatoes, lemon juice, lemongrass, bouillion, orange juice, sugar, spices and water.
5. Cover and bring soup to a boil over med-high heat. Reduce heat to med-low and simmer for 10-15 min.
6. Dice cooled chicken while soup simmers.
7. Remove soup from heat and add chicken, spinach, cream and yogurt. Salt and pepper to taste.
Yield 4 servings