West indian pepper pot soup

Yield: 6 Servings

Measure Ingredient
1 \N Link Italian Hot Sausage
¼ pounds Corned Beef, in one piece
1 large Onion, chopped
4 \N Scallions, chopped
1 \N Bay Leaf
2 \N Sprigs Fresh Thyme
½ \N Scotch Bonnet Pepper, * see note
\N \N 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
\N \N Salt To Taste

* 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.

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