Cream of Ackee Soup
Category:
Easy
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Preparation time
Cooking time
Ingredients
For 4 Person(s)
Recipe
- 1 tablespoon(s) Grace Margarine
- 1 tablespoon(s) garlic, minced
- 1 small onion, chopped
- 1 sprig(s) thyme
- 1 stalk(s) escallion, chopped
- 1 whole scotch bonnet pepper
- 1 dozen(s) ackees, boiled and drained
- 3 cup(s) chicken stock
- 1 cup(s) Anchor Heavy Cream
- 1/8 teaspoon(s) black pepper
- GARNISH:
- 1/4 cup(s) cashew nuts
- 2 stalk(s) escallion, julienne
- 1/4 cup(s) flour
- 1/4 cup(s) Grace Vegetable Oil
Cream of Ackee Soup Directions
- Melt margarine in a sauce pot and use to saute chopped garlic, onion, thyme, escallion and whole scotch bonnet pepper.
- Add ackee and toss with the sauteed seasonings. Pour in the chicken stock and simmer for about 5-10 minutes.
- Remove from flame and blend for about one minute or until smooth. Return to sauce pot, and bring to a simmer.
- Add heavy cream, black pepper and salt to taste, and stir well.
To Toast Cashew: - Toast cashew nuts in a preheated oven 180°C (350°F) for about 5 minutes.
- Dust julienne escallion with flour and fry in heated vegetable oil for 30 seconds. Drain on absorbent paper.
Garnish with four toasted cashew nuts and fried escallion.
Julienne: To cut into thin strips.
