Spicy Caribbean Soup With Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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SPICY CARIBBEAN SOUP WITH RICE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Kane Estate in Grand Prairie, Texas in 1988. Ingredients:
1 cup chopped red onion |
1 clove garlic minced |
3 tablespoons butter |
1 bay leaf |
1 teaspoon hot red pepper flakes |
1/2 teaspoon ground coriander |
1/2 teaspoon ground allspice |
1 teaspoon salt |
1 teaspoon ground black pepper |
4 cups chicken broth |
4 cups cubed winter squash |
2 cups cooked chicken cubes |
3 cups hot cooked rice |
Directions:
1. Cook onion and garlic in butter in large saucepan over medium high heat.
2. Add bay leaf, pepper flakes, coriander, allspice, salt, black pepper and chicken broth.
3. Bring to a boil then simmer covered for 15 minutes.
4. Add squash then cover and simmer 15 minutes longer then remove bay leaf.
5. Reserve 1 cup squash cubes and purée remaining mixture.
6. Return reserved squash and puréed mixture to saucepan then stir in chicken cubes.
7. Cook until thoroughly heated then serve soup topped with hot rice.
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