Pineapple Soup with Mint
The inspiration for this soup came from Carol, who was served this at a retreat for an organization she’s involved with. She didn’t find out much about the dish, except that had a coconut milk base and, of course, pineapple and herbs. “It’s delicious, cool and refreshing,” was her comment. “We should try it.”
My first thought was that I had to use fresh pineapple and that only a hint of mint was needed. That turned out to be right on the mark, though I think may try some basil one of these days. Soon.
This soup only requires a few ingredients and it is quick and easy. Prep is simple, if a bit of a pain. (I hate straining things.)
Despite what you’re thinking, pineapple soup really is cool, refreshing and delicious. Within a week, we made it twice.
2 fresh pineapples
1 13.5 oz. can, coconut milk
1-2 Tbsp. Fresh mint leaves, finely chopped
- Trim the leaves and skin from the pineapple.
- Cut the flesh away from the core and cut the slices into large chucks to fit in a food processor or blender.
- Puree the pineapple in the blender (in batches)
- Strain the puree into a large bowl to get rid of the small brown bits that inevitably find their way into the puree. A food mill is great for this.
- Stir in the coconut milk a little at a time until you get the balance of flavors you like.
- Stir in the fresh mint
- Refrigerate over night
- Serve cold as an appetizer or snack.