Servings: 12 Servings
Calories: 951kcal
Equipment
- Dutch oven
Ingredients
- 4 lb conch
- 4 cubes chicken consommé
- 4 lb sliced cassava
- 6 green sliced bananas
- 6 sliced carrots
- 6 celery stalks sliced
- 2 cup milk
- 6 crushed cloves garlic
- 4 chopped large white onions
- 2 roughly chopped small green bell pepper
- 4 chopped green hot peppers
- 4 cans coconut milk
- 1 bunch cilantro
- 1 bunch Chinese cilantro
- 10 tablespoons margarine
- 2 cup water
- 4 tablespoons achiote oil
- Salt
- Pepper
Instructions
- In a large Dutch oven, bring water to a boil and add the conch. Boil for 30 minutes or until tender.
- Once cooked, remove from heat and let it cool. Once cooled, chop the conch into small pieces.
- In a separate pot, add the chicken consommé cubes to 2 cups of water and let them dissolve.
- In another large pot, melt margarine over medium heat and add garlic, onions, bell pepper, hot peppers, celery, and carrots. Cook until vegetables are tender.
- Add the chopped conch and cook for an additional 10 minutes.
- Pour in the chicken consommé mixture, coconut milk, and achiote oil into the pot with the vegetables and conch.
- Bring to a boil, then reduce heat and let simmer for 10 minutes.
- Add cassava and continue cooking until tender.
- Finally, add the green bananas and simmer for an additional 10 minutes.
- Season with salt and pepper to taste.
- Serve hot in bowls and garnish with chopped cilantro and Chinese cilantro on top.
- Enjoy your homemade sopa de caracol!
Notes
• Make sure to clean the conch thoroughly before adding it to the soup.
• To make the soup spicier, add some red pepper flakes or jalapenos.
• For a vegetarian version of the soup, substitute vegetable broth for the chicken broth.
• To make the soup thicker, add a bit more cornstarch to the soup.
• To make the soup creamier, add some coconut milk or cream.
• To make the soup healthier, add some fresh greens such as kale or spinach.
Nutrition
Calories: 951kcal
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