Pepperpot Soup Recipe
Pepperpot Soup is a mouth watering appetizer. An easy to prepare Pepperpot Soup recipe wont let you forget its taste forever. So, give it a try and squander its taste!
Ingredients
| Scallions | 3 Cup (16 tbs), finley chopped | |
| Spinach | 1 Cup (16 tbs), finley chopped | |
| Green pepper | 1 Cup (16 tbs), finely chopped | |
| Okra | 1 Cup (16 tbs), thinly sliced | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Onion | 2 Cup (16 tbs), chopped | |
| 1 red pepper (optional) or 1 teaspoon dried, minced | ||
| Hot red pepper | 1 To taste | |
| Boiling water | 1 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Garlic powder | 1/2 Teaspoon | |
| Beef Stock | 6 Cup (16 tbs) | |
| Thyme leaves | 1/2 Teaspoon | |
| 1/2 teaspoon savory leaves | ||
| Marjoram leaves | 1/2 Teaspoon | |
| Rosemary leaves | 1/2 Teaspoon | |
| Coconut milk | 1 Cup (16 tbs) | |
| Shrimp | 40 Small, cooked | |
| Lime slice | 10 | |
Directions
Combine vegetables, parsley, onion, red pepper, and water in saucepan.
Cover.
Simmer for 20 minutes; force through sieve into saucepan.
Add salt, garlic powder, and stock; add herbs tied in cheesecloth.
Cook for 5 minutes; add coconut milk.
Reheat; remove herbs, pressing out liquid in cheesecloth.
Place 4 shrimp in each serving bowl; add soup top with lime slice
Cover.
Simmer for 20 minutes; force through sieve into saucepan.
Add salt, garlic powder, and stock; add herbs tied in cheesecloth.
Cook for 5 minutes; add coconut milk.
Reheat; remove herbs, pressing out liquid in cheesecloth.
Place 4 shrimp in each serving bowl; add soup top with lime slice
Chef
