Easy Latin Recipes for Summer

This fabulously sexy appetizer option is something I had in St. Maarten and fell in love with it. Talk about a soothing soup used as a palate cleanser! Made with tarragon foam, you’ll make this shooter, year-round.

BUTTERNUT-ORANGE SOUP with TARRAGON FOAM

Courtesy of The Holland House, St. Maarten

Ingredients:

For Soup

• 1 whole butternut
• 3 oranges for juice
• 1 orange peel for grate
• 10.5 oz heavy cream
• 10.5 oz vegetable stock

For Tarragon foam

• 5.25 oz milk
• 5.25 oz dl heavy cream
• 1 head of tarragon
• 1 tsp. spoon Pernod

Method:

1. Clean the butternut and cut it in small pieces
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2. Boil butternut in a little hot water until it’s done
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3. When boiled butternut is ready, put it (including water), vegetable stock and heavy cream in blender and blend it until it’s smooth
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4. At the same time put milk and cream in a sauce pan on a low fire
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5. Add the head of tarragon and let it draw as tea for about 5 minutes
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6. Add the Pernod after which you use a mixer to create the foam
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7. Serve the soup in pre-heated deep plates and add the fresh squeezed orange juice and the orange grate to it
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8. Before serving add fresh grounded pepper and salt for extra taste
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9. Finally add the foam on top and serve immediately.