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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Serve this soup as is or topped with some sautéed bay scallops for a more filling dish.As reported in The Daily News from From Michael Wurster, chef at Icon in downtown NYC Ingredients:
2 whole ripe pineapples |
3 shallots, peeled and sliced thin |
1 small handful fresh tarragon, chopped, no stems |
1 tablespoon olive oil |
1 pint pineapple juice |
salt and pepper to taste |
Directions:
1. Peel and coarsely chop the pineapples. Place in bowl with shallots and tarragon.
2. Heat the oil in a medium saucepan over medium heat. Add the pineapple mixture and cook for several minutes. Remove from the heat and add pineapple juice. Tranfer to blender. Puree until smooth. Season with a little salt and pepper and chill well. Serve as is or with the scallops.
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