Florian and Ashi's Tannase Soup
TEAM VANUATU
INGREDIENTS
2 mature coconuts
1 kg veal blanquette, cut into pieces
1 medium manioc (cassava) peeled and cut in to large cubes
3 small kumala (sweet potato) peeled and cut into large cubes
1 small taro peeled and cut into large cubes
6 cloves garlic, minced
5 chive leaves, finely chopped
A few leaves market greens (could be wong bok, water spinach, tubua or cabbage, shredded)
8 stems spring onion, finely chopped
2 bok choy, leaves cut into large pieces
4 ltr water, boiling in a large pot
3 tbsp light soy sauce
½ Japanese white radish, grated
Salt and pepper
A few coriander leaves
METHOD
- Place blanquette in pot and add boiling water to cover.
- Boil covered for 45 mins.
- Add manioc, kumala and taro to the same pot, top up with boiling water to cover well and cook for 30mins until just cooked.
- Add soy.
- Scoop the excess fat off the pot with the blanquette.
- Add spring onion, garlic, bok choy, market greens, chives and watercress to blanquette pot with handful of coriander.
- Season with salt and pepper as needed.
- Scrape coconuts to make your coconut cream.
- Add 200 mls boiling water to the coconut.
- Squeeze for coconut cream (keep some grated coconut for garnish).
- Once cooked place the root crops, greens and a few pieces of blanquette in bowls with soup.
- Garnish with coconut cream and grated Japanese white radish.
Tried this recipe at home? Let us know what you think!