Sopa De Caracol Recipe

🧂 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

• 1 In a large Dutch oven, bring water to a boil and add the conch. Boil for 30
  minutes or until tender.
• 2 Once cooked, remove from heat and let it cool. Once cooled, chop the conch into
  small pieces.
• 3 In a separate pot, add the chicken consommé cubes to 2 cups of water and let
  them dissolve.
• 4 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.
• 5 Add the chopped conch and cook for an additional 10 minutes.
• 6 Pour in the chicken consommé mixture, coconut milk, and achiote oil into the pot
  with the vegetables and conch.
• 7 Bring to a boil, then reduce heat and let simmer for 10 minutes.
• 8 Add cassava and continue cooking until tender.
• 9 Finally, add the green bananas and simmer for an additional 10 minutes.
• 10 Season with salt and pepper to taste.
• 11 Serve hot in bowls and garnish with chopped cilantro and Chinese cilantro on
  top.
• 12 Enjoy your homemade sopa de caracol!

Nutrition Info