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Chilled Avocado Soup
Ingredients

  • 2.oz butter
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tablespoon flour
  • 1.2 litre or 2 pints chicken stock
  • 4 ripe avocados
  • 8.oz crab meat, fresh or canned
  • 300ml/ 1/2 pint single cream
  • salt and freshly ground black pepper

To Garnish:

  • slice avocado
  • chopped chives or coriander

How To Make Chilled Avocado Soup:

  1. Melt the better in a large saucepan over low heat. Add the onion and garlic and stir well. Cook gently, without coloring, until the onion is soft and translucent.

  2. Stir in the flour and cook gently stirring continuously, for 1-2 minutes. Do not allow the flour to brown. Add the chicken stock, a little at a time, and continue stirring until the flour is mixed in thoroughly and liquid is smooth and free for lumps. Bring to the boil and ten reduce the heat.
  3. Cut the avocados in half and remove the thick green rind and stones. Place the flesh in a bowl and mash well with a fork. Add the crab meat and mix thoroughly together.
  4. Add the mashed avocado and crab meat to the soup and simmer gently for 15-20 minutes. Stir in the cream and season to taste with salt and pepper. Remove from the heat and set aside to cool. Cover and chill in the refrigerator. Serve chilled, garnished with slice avocado and chives or coriander.

Preparation: 10 minutes + Chilling Time
Cooking: 30-35 minutes
Serves: 6

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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Chicken and Okra Stew

Chicken and Okra Stew Recipe – Try this hearty stew!

Ingredients:

  • 4 teaspoons canola oil, divided
  • 2 pounds skinless, boneless chicken thighs, quartered
  • 1 habanero pepper
  • 1 1/2 cups chopped green bell pepper
  • 1 cup finely chopped onion
  • 2/3 cup finely chopped celery
  • 2 1/2 cups chopped plum tomato
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cloves
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 pound fresh okra pods, cut into 1-inch pieces

How to Make Chicken and Okra Stew:

Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add half of chicken to pan; cook 6 minutes, browning on all sides. Remove chicken from pan. Add remaining chicken to pan; cook 6 minutes, browning on all sides. Remove chicken from pan.

Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. Add remaining 2 teaspoons oil to pan; swirl to coat. Add minced habanero, bell pepper, onion, and celery; sauté 5 minutes or until tender, stirring occasionally. Add tomato; cook 3 minutes or until tomato softens. Add parsley and next 5 ingredients (through broth); bring to a boil. Return chicken to pan; cover, reduce heat, and simmer 10 minutes. Add okra; cover and simmer 15 minutes or until okra is just tender.

Bruce Weinstein and Mark Scarbrough, Cooking Light, MAY 2010 – Photo: Kwaku Alston; Styling: Kevin Crafts

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wild mushroom soup

Wild Mushroom Soup made with dried porcini mushrooms, garlic, vegetable stock, leeks, shallots, cream, black pepper and thyme. Wild mushrooms are expensive, but dried porcini have an intense flavour, so only a small quantity is needed.

Ingredients:

  • 2 cups dried porcini mushrooms
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 leeks, thinly sliced
  • 2 shallots, roughly chopped
  • 1 garlic clove, roughly chopped
  • 8 oz fresh wild mushrooms
  • 5 cups vegetable stock
  • 1/2 tsp dried thyme
  • 150 ml cup double cream
  • salt and freshly ground black pepper
  • sprigs of fresh thyme, to garnish

Method

Put the dried porcini in a bowl, add 250 ml cup warm water and leave to soak for 20-30 minutes. Lift out of the liquid and squeeze over the bowl to remove as much of the soaking liquid as possible. Strain all the liquid and reserve to use later. Finely chop the porcini. Heat the oil and butter in a large saucepan until foaming. Add the sliced leeks, chopped shallots and garlic and cook gently for about 5 minutes, stirring frequently, until softened but not coloured.

Chop or slice the fresh mushrooms and add to the pan. Stir over a medium heat for a few minutes until they begin to soften. Pour in the stock and bring to the boil. Add the porcini, soaking liquid, dried thyme and salt and pepper. Lower the heat, half cover the pan and simmer gently for 30 minutes, stirring occasionally. A Pour about three-quarters of the soup into a blender or food processor and process until smooth. Return the processed soup to the soup remaining in the pan, stir in the cream and heat through. Check the consistency and add more stock if necessary. Season with salt and pepper. Serve hot, garnished with thyme sprigs.

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