Gary is chef at Bistro Niko and demonstrated this recipe at the Morningside Farmers Market.
Ingredients:
2 tablespoons unsalted butter 1 teaspoon coriander 1/2 cup red onion, finely chopped 2 minced cloves garlic 1/2 cup sliced shallots 1 inch ginger, peeled and minced 1/2 stalk lemongrass, pale part, thinly sliced 1 orange, zested 1 large sweet potato, peeled and diced 1 pound carrots, diced (about 4 cups) 1 pear, peeled, cored and diced Juice of 2 oranges 2 cups chicken of vegetable stock 1 cup white wine A few stems of fresh cilantro Salt and pepper 2 cups coconut milk 16 shrimp, peeled and deveined 28 mussels, cleaned Chopped cilantro, for garnish
Preparation:
In a large saucepan, melt butter over medium heat. Add coriander, onion, garlic, shallots, ginger and lemongrass and cook 2 minutes or until fragrant. Add orange zest and cook 30 seconds, then add carrots, sweet potato and pear and cook 5 minutes, stirring occasionally. Add orange juice, stock, wine and cilantro stems. Cover and simmer 20 minutes or until sweet potatoes are tender. If needed, add up to one cup water to adjust consistency.
Puree soup with an immersion blender or in a tabletop blender. If using tabletop blender, be careful with hot soup. Transfer soup back to pot and stir in coconut milk. Season to taste.
Steam shrimp and mussels separately, then divide between six serving bowls. Top with soup and sprinkle with cilantro, if desired.