Title: Scotch Bonnet Soup
Categories: Soup
Yield: 4 Servings

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

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 1/2 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 Chili-Heads will no doubt diced 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)<<

CHILE-HEADS DIGEST V3 #008

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

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