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Conch Soup
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1
Reviews
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By:
Judith Blankenship
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Conch Soup Recipe has an island influence with the coconut milk and yuca complemented by butter, carrots, onions, green pepper, garlic, chicken broth, coconut milk, green bananas and delicious conch meat to make a delightfully tasty conch soup.
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INGREDIENTS
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1/2 cup (1/2 stick) butter or margarine
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2 lb. yuca (cassava), peeled, chopped
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2 medium carrots, peeled, chopped
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2 medium onions, chopped
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1 medium green pepper, chopped
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3 cloves garlic, minced
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4 cups chicken broth
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1 can (13.4 oz.) coconut milk
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2 green bananas, sliced
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1 lb. conch meat, cut into bite-size pieces
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1/2 cup chopped cilantro
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DIRECTIONS
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1:
Melt butter in large saucepan on medium heat. Add yuca, carrots, onions, peppers and garlic; mix well. Cook 10 min., stirring frequently.
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2:
Add chicken broth and coconut milk; bring to boil. Simmer 15 min., stirring occasionally. Add bananas; mix well. Cook 5 min. or until bananas are soft, stirring
frequently.
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3:
Stir in conch meat and cilantro; cook an additional 5 min. or until conch meat is cooked through, stirring occasionally.
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4:
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