SOUPS AND STARTERS

PEPPER POT SOUP

PUMPKIN SOUP

PUMPKIN SOUP #2

CHICKEN SOUP - WITH GINGER AND CALALOO (SPINACH)

CALALOO AND CRAB SOUP

CORN AND CHICKEN CHOWDER

FRIED PLANTAIN


PEPPER POT SOUP

Bring water to a boil and add the meat, onion, pepper and spinach. Cook until meat is tender and simmer an additional 15 to 20 minutes. Add spices and simmer an additional 10 minutes. Serves 4-6


PUMPKIN SOUP

Saute onions. Add other ingredients and cook uncovered 15 minutes. Puree. Add milk and cook another 5 minutes. Do not boil.


PUMPKIN SOUP #2

Saute shallots and onions in butter until golden. Add stock everything else but the cream and simmer 15 minutes. Cool slightly and puree in batches in blender. Return to saucepan add cream taste and adjust salt and pepper. Simmer 5 min. but do not boil. Serve with a dollop of whipped cream and sprinkle with paprika.


CHICKEN SOUP - WITH GINGER AND CALALOO (SPINACH)

1. Finely chop the ONION. Peel and mince GINGER.
2. Heat OIL in soup pot over medium heat. Add ONION and GINGER increase heat to high and saute for a few seconds to relase aroma. Add the BROTH and FROZEN SPINACH. Cover the pot and bring the liquid to a boil. Reduce the heat and simmer until spinach is thawed (~10 minutes).
3. Meanwhile, cut the CHICKEN into thin shreds or 3/4 inch chunks. Slice the SCALLIONS, including about four inches of the green tops (or rinse, stem and mince CORIANDER).
4. When the spinach has thawed, stir the soup, then add the CHICKEN and NOODLES. Cover and simmer until the noodles and chicken are cooked (~5 minutes). Add the SCALLIONS (or CORIANDER) and the LEMON JUICE. Season to taste with SALT and PEPPER.


CALALOO AND CRAB SOUP

Optional ingredients :- a couple of ounces of salt cod or salt pork.
Fry onions until soft. Add the thyme,pepper,salt, garlic and cook for a few minutes. Put in the okra and callaloo ,cover and simmer gently for 5 minutes or so. Add the coconut milk and bring back to simmer then put in the crab meat (including the cracked claws), the spring onions and Tabasco. Cover and simmer on a low heat for 30 minutes.
For a less 'chunky' soup remove claws and divest them of their meat. Blend in a liquidiser then add lots of cream to taste. Re-heat gently.


CORN AND CHICKEN CHOWDER

Melt butter and fry chicken, but do not let brown -- when it's glistening, lower heat and simmer 10 minutes or until meat is firm. Cut up and set aside.
Puree 2 c of corn until smooth (note: marilee says keep 1/2 of the kernels whole or even used a can of creamed corn). From the chicken frypan drippings, saute onion and celery until soft. Sprink with flour and cook until bubbly. Add rest of ingredients, and simmer 15 minutes until the pototo is tender. Stir in cream or buttermilk, salt and pepper. Heat and serve.


FRIED PLANTAIN

Cut plantains into about 1/2 inch slices. Fry for several minutes in hot oil, until slices begin to turn golden (not too dark), and they are beginning to get tender. They do not need to be really soft at this point.