Scotch bonnet soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Shin beef; cut into 2cm cubes |
| 454 | grams | Spinach; trimmed |
| Salt | ||
| Black pepper; freshly ground | ||
| 2 | Onions; chopped | |
| 2 | Cloves garlic | |
| 1 | teaspoon | Dried thyme |
| 1 | Scotch Bonnet pepper | |
| 225 | grams | Unshelled prawns |
| 2 | tablespoons | Butter |
| 100 | grams | Okra; trimmed and sliced |
Directions
Date: Fri, 7 Jun 1996 11:10:31 +0200 From: gcaselton@... (Graeme Caselton BSc(Open)) Place the beef in a saucepan and pour in enough water to cover. Bring to the boil, before lowering the heat and simmering for 1½ hours. In another pan place spinach, cover with water, add a teaspoon of salt and bring to the boil over a moderate heat. Cook for 10 minutes before draining. Bland to a puree. Add the Scotch Bonnet pepper, onions, garlic, thyme, spinach puree to the meat and season with salt and pepper. Pour over the meat stock and bring to a boil over a moderate heat before allowing to simmer for 20 minutes. Fry the okra in melted butter in a small frying pan until lightly browned. Add to soup. Remove from heat and allow to stand for five minutes before serving.
~- the orinigal recipe says the pepper should be removed before serving, serious Chili-Heads will no doubt diced the pepper and=20 keep it a part of the soup.
"From Sainsbury's recipe on packet of Scotch Bonnets" >>at an outrageous price of =A32.49 for six ($3¾)<< CHILE-HEADS DIGEST V3 #008
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .