Scotch bonnet soup

Yield: 4 Servings

Measure Ingredient
500 grams Shin beef; cut into 2cm cubes
454 grams Spinach; trimmed
\N \N Salt
\N \N Black pepper; freshly ground
2 \N Onions; chopped
2 \N Cloves garlic
1 teaspoon Dried thyme
1 \N Scotch Bonnet pepper
225 grams Unshelled prawns
2 tablespoons Butter
100 grams Okra; trimmed and sliced

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, .

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