Anyone who knows me, knows I love Maui and every time we go there we head off to Mama’s Fish House. This recipe is from their establishment with their compliments.
- 5 Tbsp. butter
- 1 cup Maui onions, chopped
- 3 tbsp. minced garlic
- 6 tbsp. ginger, peeled and minced
- 10 cups fresh tomatoes, diced
- 4 qts. chicken stock
- 2 cups heavy whipping cream
- 1 cup of roux (1 cup flour mixed with 1/2 cup melted butter)
With a small stock pot, saute the onion in 5 tbsp. butter until translucent, adding the garlic and ginger. Cook for about 2 minutes, making sure not to burn the garlic. Add the tomatoes and simmer for 3 minutes.
Add the chicken stock, bring this to a boil. Reduce temperature to a low simmer for about 10 minutes. Add the roux and mix really well. Carefully puree the hot soup with a hand emulsifier and then add the cream, simmering for another 10 minutes. Taste and add salt and pepper if needed. Strain the soup for a creamier texture.
*Note: This really pairs well with a grilled cheese sandwich and a lovely glass of chilled white wine.
