West indian pepper pot soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Link Italian Hot Sausage | |
| ¼ | pounds | Corned Beef, in one piece |
| 1 | large | Onion, chopped |
| 4 | Scallions, chopped | |
| 1 | Bay Leaf | |
| 2 | Sprigs Fresh Thyme | |
| ½ | Scotch Bonnet Pepper, * see note | |
| Red Pepper Flakes Or Cayenne Pepper, to taste | ||
| 1½ | tablespoon | Whole Allspice |
| ½ | tablespoon | Whole Black Peppercorns |
| 6 | cups | Beef Stock |
| 2 | cups | Shredded Callaloo, Spinach, Mustard Greens, or other greens |
| 1 | medium | Carrot, peeled and diced |
| ½ | pounds | Yuca, peeled and diced |
| ¾ | cup | Chayote Or Yellow Squash, diced |
| Salt To Taste | ||
Directions
* or other small hot chili, seeded and minced, or hot 1. Dice the sausage, place it in a 3-4 quart saucepan and cook over med.
heat until lightly browned. Dice the corned beef. add it and continue to cook a few minutes. Add the onion, scallions, bay leaf and thyme and continue to cook until the onion is tender. Stir in the hot chili or pepper. 2. In a mortar or spice grinder, crush the allspice and peppercorns and add them to the pot. Stir, then add the stock. Bring to a simmer, and add the greens. Cook for 20 minutes. 3. Add the carrot, yuca and squash and cook about 10 minutes longer. Taste, adjust the amount of pepper if necessary and season with salt. Remove the bay leaf and thyme before serving
Recipe by: Brenda Pittsley <brendap@...> Posted to MC-Recipe Digest V1 #467 by Nancy Berry <nlberry@...> on Feb 02, 1997.