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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Caribbean soup with lovely bright green color. Ingredients:
2 tablespoons peanut oil |
1 medium spanish onion, chopped |
2 garlic cloves, minced |
2 bird chiles, seeds and ribs removed, finely chopped (can sub with 1/4 tsp crushed pepper flakes or to taste) |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons coriander seeds, crushed |
2 cups chicken stock or 2 cups broth |
1 cup coconut milk |
1 cup bottled clam juice |
1 cup heavy cream |
2 (10 ounce) packages frozen spinach, chopped and thawed |
2 limes, juice of, to 3 plus more |
lime juice, to taste |
1/2 teaspoon salt |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. When oil is so hot it shimmers, add onion, garlic and chilies. Sauté until onion is translucent, about 3 minutes.
2. Add cumin, coriander, chicken stock, coconut milk, clam juice and heavy cream; bring to a gentle simmer. Cook, partially covered, 30 minutes.
3. Add spinach and bring to a boil. Reduce heat and simmer, stirring occasionally until spinach is cooked, about 5 minutes.
4. In a blender, puree soup in batches until smooth. Transfer to a bowl. Stir in lime juice and salt to taste. Serve hot.
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