I had an extra treat when I took my wife to Charleston, SC. At the Charleston Grill I had: Coconut & Kabocha Soup
With Basil, Kumquats, Finger Lime, Candied Ginger, Mint and Cilantro

This was the first gourmet meal with Aussie citrus that I have had. The finger lime was part of a chiffonade floating on the squash soup. The small juice filled vesicles were a noticeable addition to the flavor. I was amazed that I could detect the bursts flavor among all of the other flavors.
The “caviar lime” as it is referred to, appears to be too intense for out of hand eating. But it does well as a culinary citrus as does that of the Tai Lime, Yuzu and Sudachi.
Terry

The Charleston Grill is a lot fancier that its name suggests. The whole Charleston Place Hotel and surrounding shops are pretty ritzy. While growing up there in Charleston me and friends always thought that only the 'rich' folks shopped and stayed at Charleston Place. You must have really showed your wife a good time on your trip. If she is anything like my wife she probably made her way to the Gucci and Louis Vuitton store to purse shop. LOL!

That being said I've kinda wondered what to do with all of my finger lime fruit now that my plants are coming into production. Coconut & Kabocha Soup sounds great! I'm either gonna have to make some or try some from the Chucktown grill on my next trip down.

Gaylord,
Here's the recipe that the chef sent me. It must be an older recipe. You can substitute finger limes for the 12 lime leaves. Replace the ginger with Candied ginger. I think the thin sliced Kumquats, mint and cilantro are a good idea.
Yes the Charleston Grill is Top Shelf. Not something we can do very often.
Terry



Coconut & Kabocha Soup
With Basil, Kumquats, Finger Lime, Candied Ginger, Mint and Cilantro

Chef Michelle was glad you liked her soup! Below is her recipe for a large batch.

Kabocha Soup:
2 ½ qts roasted kabocha pulp
2 large onions-julienne
... 12 lime leaves
6 stalks lemon grass-chopped
5 cans coconut milk
4 qts veggie stock
4 large cloves garlic-chopped
3x3 piece of ginger-peeled and sliced

Roast the kabocha until tender and scoop out the pulp. In a heavy bottom, medium size rondo, sweat the onions until they are slightly caramelized. Add the lime leaves, lemon grass, ginger, and garlic. Sweat for a couple of minutes to bloom. Add the veggie stock and bring to a boil. Reduce the heat and add coconut milk. Simmer until the vegetables are tender. Remove the lime leaves and puree in a vita prep. Strain in a chinois and season.