Taro Leaf Soup
by Ray Ching
- 2 cups taro leaves
- 1 small bunch young shallots (spring onions)
- 2-3 tbsp flour
- 3 tbsp butter or margarine
- 5 cups coconut milk
Melt and combine butter and flour in a saucepan. Add coconut milk slowly and let the mixture thicken over a low fire. Add diced shallots and taro leaves (with stems and veins removed). Add salt and pepper to taste. Simmer for 2-3 minutes and serve.
Stumble it!