Summer Pineapple Soup
Ingredients
4 cups frozen pineapple, chopped
1 can unsweetened light coconut milk (13.5 ounces)
1/2 teaspoon lemon zest
2 tablespoons grated lemongrass
macadamia nuts, chopped
Preparation
Tools
.
About
1/2 teaspoon of lemon zest can be substituted for the lemongrass as needed.
Adapted from Paula Deen Magazine, summer 2009 issue
Yield:
4 cups
Added:
Thursday, December 10, 2009 - 11:20pm