Tafel Tuesday #3: Peach Chowder with Tobiko
Welcome to Tafel Tuesday. Every week we are going to post, in order, a track from Tafelmuzik Means More… as individual elements of a three and a half plus hour dinner party. Each course will have a recipe and visuals to project or play on your giant screen TV if you want to go all the way surrealist dining at your outdoor Covid safe extravagant dinner event.
This is one of my favorite things ever. If you make one thing to eat from a recipe before the end of summer, let it be this.
Peach Chowder with Tobiko
1 can Coconut milk
2 stalks lemon grass, smashed/bruised
2in chunk ginger, peeled and chopped
2in chunk galangal, peeled and chopped
4 Yukon gold potatoes, peeled and chopped
12 ea Kaffir Lime Leaves, in cheesecloth sachet
6 ea peaches, peeled and chopped
3ea shallots, peeled and chopped
3 ea, garlic cloves, peeled and chopped
2 quarts veg stock
salt and white pepper
1/4 cup Tobiko
1 small bag plain kettle chips, broken up slightly
1/4cup neutral oil such as grape seed oil
Sauté shallots, ginger, galangal, kaffir lime leaf sachet, lemon grass, and garlic in oil over low heat until shallots and garlic soften but don’t obtain color. Add peaches and 1 tablespoon of salt And 1 teaspoon of white pepper and cook a little longer until peaches start to release their juices. Add coconut milk and bring to a boil. Add potatoes and 1.5q veg stock, bring back up to a boil and then reduce to a simmer. Simmer on low uncovered until potatoes are tender. Turn off heat and remove lemon grass and kaffir lime leaves, and discard. Very carefully, working in batches, purée soup until very smooth in a vita mix or good blender. Make sure to only fill blender about half full because hot liquid will expand. Pour puréed soup through a fine strainer into another pot. Once all soup is puréed and strained, taste and check consistency. Use reserved stock to thin out soup if needed. Additional salt and pepper can be added at this time. Soup may need to be reheated to get it back up to desired temp before serving. Serve in a deep bowl and garnish with 2teaspoons of tobiko.
Created by Courtney Taylor-Taylor & Anne West
When it comes to rosé wine I like the nose to be of peach pit and steam coming off of river rocks on a hot sunny day. This one has strong minerality and I found it complimented this unusually well.
