Amazon Rainforest Soup

Tucupi, Butter Beans, Yanomami Mushrooms, Cashew Cream, Pickled Peppers, Herb Oil

Chef Vitor Mendes of Theodora | Brooklyn


Adapted by StarChefs  |  january 2024

INGREDIENTS

Pickled Peppers:
Yield: 50 servings
150 biquinho peppers
500 grams Sherry vinegar
200 grams granulated sugar
15 grams kosher salt
10 grams charcoal oil

Tucupi:
Yield: 13 servings
20 grams sliced white onions
10 grams sliced garlic
15 grams brown sugar
1 liter tucupi 
20 grams basil
20 grams dill
20 grams parsley
20 grams cilantro

Cashew Cream:
Yield: 15 servings
300 grams raw cashews
75 grams coconut milk
5 grams kosher salt

Yanomami Mushrooms:
Yield: 8 servings
50 grams dried yanomami mushrooms, soaked in water overnight
10 grams butter
15 grams brunoised shallots 
5 grams grated garlic
2 grams chopped thyme
2 grams chopped rosemary
5 grams chopped parsley
5 grams chopped cilantro stems
Kosher salt
Ground black pepper

Butter Beans:
Yield: 8 servings
100 grams butter beans, soaked in water overnight
10 grams sliced white onions
5 grams sliced garlic
2 bay leaves

Herb Oil:
Yield: 500 grams
1 kilogram canola oil
150 grams parsley
150 grams cilantro
80 grams dill
50 grams basil
50 grams chives

METHOD

For the Pickled Peppers:
Place peppers in a nonreactive container and set aside. In a pot over medium-high heat, bring vinegar, sugar, salt, oil, and 500 grams water to 120°F. Pour pickling liquid over peppers. Seal and refrigerate 1 week.

For the Tucupi:
In a pot over medium heat, add onions and garlic. Sweat until alliums are soft and translucent. Stir in sugar and continue cooking until mixture begins to caramelize. Delgaze pot with tucupi. Increase heat to medium-high and bring mixture to a boil. Reduce heat and let simmer 30 minutes. Remove from heat and stir in herbs. Let steep 10 minutes. Strain into a nonreactive container and reserve. 

For the Cashew Cream:
In a Vitamix Commercial blender, combine all ingredients until smooth. Transfer to an airtight container and refrigerate.

For the Yanomami Mushrooms:
Remove mushrooms from soaking liquid and dry thoroughly, reserving mushroom soaking liquid. Set aside. In a sauté pan over medium heat, melt butter until foamy. Add mushrooms and sauté until golden brown. Add shallots and garlic and sweat until alliums are soft and translucent. Deglaze pan with 20 grams reserved mushroom soaking liquid. Remove from heat, stir in herbs, and season mixture with salt and pepper. Transfer mixture to an airtight container and reserve.

For the Butter Beans:
In a pot over medium heat, add all ingredients and 800 grams water. Cook until beans are tender. Remove from heat and let cool.

For the Herb Oil:
In a Vitamix Commercial blender, add all ingredients. Blend on high speed 4 to 5 minutes, or until mixture reaches 165°F. Strain through a cheesecloth into a nonreactive container. Reserve.

To Assemble and Serve:
In a small pot over medium-low flame, heat 75 grams Tucupi. Coat the bottom of a serving bowl with 25 grams Cashew Cream followed by 4 Yanomami Mushrooms, 24 Butter Beans, and 3 Pickled Peppers. Pour hot Tucupi over top. Finish with a drizzle Herb Oil. 


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Barbacoa-Style Lamb

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Chilled Tofu