In celebration of National Soup Month, Cuba Libre shared their recipe for Sopa Levanta Muerto. “Raise the Dead” with this coastal seafood soup. Crab meat, Baja bay scallops, shrimp and mussels, yum.
Created by Cuba Libre Restaurant and Rum Bar’s Concept Chef Guillermo Pernot
Yields: 4 servings
Ingredients:
Directions:
Heat
a saucepan over medium heat. Add the Levant Muerto Soup Base along
with the Mussels. Cook until the Mussels open. Add the remaining
seafood and simmer for another 30 seconds. Add the Coconut milk and
swirl to combine. Transfer the soup to 4 serving bowls. Drizzle each
bowl with truffle oil and garnish with chopped scallions. Serve with
lemon and lime wedges and a sprig of parsley.
For the Levanta Muerto Soup Base
Yields: 1 gallon or 12 servings
Ingredients:
13 fl oz Canned coconut milk
1.5 tbs Olive oil
3 oz Onions, diced
3 Corn on the Cob, roasted and stripped from the cob
2 tbs Minced garlic
6 oz Red Bell Peppers, diced
4 oz Green Bell Peppers, diced
¼ oz Habanero chiles, minced
2 cups Granulated sugar
1 tbs Old Bay Seasoning
2 tbs Kosher Salt
1 oz Fresh Lemongrass, 3” pieces, bruised
16 oz Roma tomatoes, roasted, peeled and diced
1 gal Lobster Stock
1½ tbs Seafood base
½ tbs Roasted southwest vegetable base
1 tbs Aji Amarillo
Directions:
In
a large saucepan, reduce the coconut milk over medium heat. While it
is reducing, roast the tomatoes in the oven. Let them cool before
peeling and dicing them. In a stock pot, sauté the onions, corn,
garlic, red and green peppers, habanero, sugar, spices, salt and
lemongrass. When the bottom of the pot begins to caramelize, add the
diced roasted tomatoes, lobster stock, seafood base, vegetable base and
Aji Amarillo. Bring to a simmer. Skim off any impurities that rise to
the surface. Simmer for ½ hour, skimming periodically if necessary.
Add reduced coconut milk. Transfer to a storage container until ready
to use.
