RICHMOND, Va. -- Chef Yasmine Charles made a return visit to our show to talk about her new memoir, “The Cost of the American Dream: Diary of a Homeless Soul.” Then, she made a leek and potato soup with curry coconut shrimp and jalapeño cornbread. Click here to find Chef Yasmine Charles on Facebook.
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Recipe for the heart:
Leeks: reduces high blood pressure and cholesterol
Red-skin potatoes: high in potassium (regulates heartbeat) and vitamin C
Yasmine’s Leek and Potato Soup
Ingredients:
2 small leeks or 1 large, large chopped
3 garlic cloves, crushed
3 TBSP of avocado or extra virgin oil-heart health
½ onion, chopped
½ large potato or 2 small red skins
2 TBSP of AP Flour - to thicken soup w/o cream
1 cup of white wine
2 cups of broth/stock
1 tsp of fresh thyme leaves
1 TBSP of bouillon
Salt and pepper - to taste
1 scotch pepper bonnet - chili of the Caribbean (optional)
1 TBSP of Irish butter - to add after soup is pureed
Instructions:
1. In a medium pot, sweat leeks, onion and garlic in oil for 2-3 minutes.
2. Add flour and cook for another 2 minutes.
3. Add potatoes, wine, stock, thyme, bouillon, and scotch bonnet.
4. Taste and add salt and pepper.
5. Simmer for 15-20 minutes.
6. Cool for 5-10 minutes and puree in blender.
7. Serve with *curry shrimp and cornbread *recipe below.
Coconut Curry Shrimp
Ingredients:
1 lb. of shrimp, peeled, deveined, and seared
2 TBSP of Extra Virgin oil
½ shallot, minced
1 garlic clove, minced
½ tsp of ginger, minced
½ tsp of chopped scotch pepper bonnet (optional)
1 TBSP of curry powder
½ tsp of turmeric
1 tsp cardamom
1 tsp of cumin
1 tsp of paprika
2 tsp of brown sugar
½ cup of coconut milk
1 ½ cups of broth/stock
½ cup of tomato sauce
½ tsp of Adobo/All purpose seasoning
Salt and pepper, to taste
2 TBSP of coconut oil
Instructions:
1. In a large skillet, sauté shallots, until soft.
2. Add garlic, ginger, scotch bonnet, and cook for another 30 seconds.
3. Add all the dry spices and cook until they release their aroma.
4. Add coconut milk, broth, tomato sauce, sugar, Adobo, and bring to a boil.
5. Reduce heat and let sauce reduce until it coats the back of a spoon.
6. Adjust seasoning with sugar, salt, pepper and add shrimp.
