Recipe - Scotch Bonnet Soup

500 g Shin beef; cut into 2cm
cubes
454 g Spinach; trimmed
Salt
Black pepper; freshly ground
2 Onions; chopped
2 Cloves garlic
1 teaspoon Dried thyme
1 Scotch Bonnet pepper
225 g Unshelled prawns
2 tablespoon Butter
100 g Okra; trimmed and cut or sliced up

Date: Fri, 7 Jun 1996 11:10:31 +0200

From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open))
Place the beef in a saucepan and pour in enough water to cover. Bring to
the boil, before lowering the heat and simmering for 1 One half hours. In
another pan place spinach, cover with water, add a teaspoon of salt and
bring to the boil over a moderate heat. Cook for 10 minutes before
draining. Bland to a puree. Add the Scotch Bonnet pepper, onions, garlic,
thyme, spinach puree to the meat and season with salt and pepper. Pour over
the meat stock and bring to a boil over a moderate heat before allowing to
simmer for 20 minutes. Fry the okra in melted butter in a small frying pan
until lightly browned. Add to soup. Remove from heat and allow to stand for
five minutes before serving.

~ the orinigal recipe says the pepper should be removed before serving,
serious ChiliHeads will no doubt minced the pepper and=20 keep it a part of
the soup.

"From Sainsbury's recipe on packet of Scotch Bonnets"

at an outrageous price of =A32.49 for six ($3.75)

CHILEHEADS DIGEST V3 #008

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.