Chef’s creations are
simply soup-erb

Star-Bulletin

A Windward chef combined black beans, Caribbean spices and a unique shrimp-corn relish to win top honors in last week's Soup du Jour '98 competition.

"Soup-erb," said event chair Hap Persons, president of Honolulu Wood Treating, in describing entries by 13 isle chefs. "The event was a soup-er success."

Mid-Pacific Country Club chef Darryl Okamura took first-place with his black bean soup.

Acqua chef Mariano Lalica and 3660 On the Rise chef/restaurateur Russell Siu tied for second place with creamy soups that both featured corn and seafood.

Richard Viernes, executive chef of Elegant Catering, captured third place with a vegan root vegetable chowder.

Black bean soup with salsa

Chef Darryl Okamura,
Mid-Pacific Country Club

1 pound dried black beans
3 tablespoons vegetable oil
1 large onion, finely chopped
2 green bell peppers, finely chopped
1 red bell pepper, finely chopped
1 cup rock shrimp, chopped
3 tablespoons finely chopped garlic
1 large firm ripe tomato, peeled, seeded and finely chopped
1-1/2 tablespoons red wine vinegar
1/4 cup finely chopped cilantro
1/2 fresh jalapeno chile pepper, finely chopped
1 teaspoon Bijol or annatto spice
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 teaspoon dry oregano
1 bay leaf
1 quart chicken stock or 1 tablespoon chicken base with black bean liquid
Salt to taste

Rinse black beans under cold running water and drain. In a large saucepan, put beans with water to cover by 3 inches. Soak beans 24 hours.

Bring beans to boil, reduce heat and, with pan partially covered, simmer 1 hour or until beans are tender. Drain, reserving liquid.

In a large stock pot, heat oil. Add onions, bell peppers, rock shrimp and garlic; fry 5 minutes, stirring frequently. Stir in tomatoes, vinegar, cilantro, jalapeno, spices, chicken stock and reserved black-bean liquid. Bring to a boil, lower heat and simmer 30 minutes. Adjust seasoning to taste. If needed, add liquid to thin out soup.

Garnish with plantain chips and cilantro sprig. Makes 6 servings.

Roasted corn, bell pepper
and tomato bisque

Chef Russell Siu, 3660 On The Rise

2 green bell peppers, seeded
1 cup corn kernels
3 tablespoons vegetable oil
1 onion, diced small
1-1/2 cups tomatoes, diced
2 cups chicken stock
2 cups heavy cream
Salt and pepper to taste
For garnish: rock shrimp and corn relish (see recipe below)

Broil bell peppers or hold them over gas flame to scorch evenly, then remove skin.

In a large, heavy-duty sauce pot, "roast" (cook while covered) corn until slightly caramelized. Add oil and onions, and saute until transparent. Add bell pepper, tomatoes and chicken stock; cook until vegetables are done.

Machine puree corn mixture, return it to pot and heat to a boil. Add cream and simmer until of desired consistency. Season with salt and pepper.

To serve, ladle soup into bowls and garnish with shrimp and corn relish. Makes 4 servings.

Rock shrimp and corn relish

Chef Russell Siu, 3660 On The Rise

2 shrimp, peeled
1 teaspoon olive oil
1/4 cup corn kernels
1 tablespoon red bell pepper, brunoise
1 tablespoon green onions, diced small
1 tablespoon finely chopped cilantro
Salt and pepper to taste

Marinade:
1 tablespoon sweet chile sauce
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger

Combine marinade ingredients in nonreactive bowl, and marinate shrimp 2 hours. In frying pan, heat oil and saute shrimp until cooked; remove and dice into small bites.

In hot pan, saute corn until slightly caramelized, remove and cool. Combine all ingredients.

Vegan root vegetable chowder

Executive Chef Richard Viernes,
Elegant Catering

1/2 cup olive or canola oil
8 ounces Maui onion, diced medium
8 ounces celery, diced medium
8 ounces carrot, diced medium
8 ounces parsnip, diced medium
1-1/2 tablespoons minced garlic
1 tablespoon Old Bay seasoning
1 tablespoon herbs de provence
1 gallon vegetable stock or water
3 tablespoons mushroom base
1 tablespoon plus 1 teaspoon fresh thyme
Cornstarch mixed with water
2 pounds soft tofu, machine pureed
8 ounces Chinese taro, diced medium and parboiled
8 ounces Okinawan purple sweet potato, diced medium and parboiled
Salt and white pepper to taste
Chopped chives for garnish

In a 2-gallon stock pot, heat oil and add next 7 ingredients. Saute and sweat on medium heat 4 to 5 minutes.

Add stock, mushroom base and thyme. Add taro and sweet potatoes; boil and thicken with cornstarch to chowder consistency.

In a separate bowl, whip some of the liquid with the pureed tofu until smooth; add mixture to chowder to achieve creamy texture. Adjust seasoning and serve with chives. Makes 1-1/2 gallons.

Nutritional information not available for soups.