Maurice Martin, the executive chef at Lewis Jones Food Market on 13th Street, demonstrates making dishes that are perfect for these hot summer days and nights. Today, he shows how to make Chilled Raspberry Banana Soup, which could be a starter or a dessert.
Martin said any berry can be used with almost any fruit.
CHILLED RASPBERRY BANANA SOUP
4 cups water
Never miss a local story.
1 cup sugar
1/8 teaspoon coconut extract
1/8 teaspoon raspberry extract
12 ounces frozen raspberries (or two cups of fresh raspberries)
2 whole bananas, pureed
1 teaspoon lemon juice
Cornstarch slurry (which is 1 tablespoon cornstarch and 2 tablespoons water, mixed well)
1 eight-ounce container of banana yogurt
1 teaspoon fresh mint, sliced thin
Bring water and sugar to a boil, add coconut and raspberry extracts, raspberries, bananas and lemon juice. Let cook for about five minutes.
Add the slurry, stir well and reduce heat. Cook over medium heat for 2-3 minutes.
Remove from heat and put in an ice water bath. (Fill a large mixing bowl with ice cubes and water. Put a smaller bowl into the ice bath. Then pour the fruit soup into the smaller bowl and mix with yogurt until mixture is cool.)
Refrigerate until ice cold.
Pour soup into serving bowls and garnish with a mint sprig.
Look for a new Chef’s Corner instructional video each Wednesday at videos.ledger-enquirer.com.
Today: How to make Chilled Raspberry Banana Soup
July 8: How to make Summer Broccoli and Cheese Salad
July 15: How to make Chef Maurice’s Cuban Sandwich
July 22: Gemelli Pasta and Goat Cheese Salad