Conch Soup

April 23, 2022

120 minutes

medium

serves 2

This Conch Soup is a wholesome meal recipe. Cook Conch Soup for lunch-time or dinner. Enjoy eating it; Conch Soup is a trendy and popular food for any time meal. Jamaican Cooking’s Conch Soup is seasoned and marinaded with natural herbs and spices. This Conch Soup is flavorful and delicious. “JOIN OUR FOOD FORUM, UPLOAD AND SHARE YOUR OWN RECIPE, MEMBERSHIP IS FREE!”. (It is exciting, join us in this fun community)

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Ingredients

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	½ to 1 lb conch meat (diced fine) buy fresh
	2 stacks scallions (whole), Jamaican do not use onion in soups
	2 small carrots (diced)
	1 whole cho cho, or chayote (peeled and diced)
	1 green peppers (scotch bonnet) (whole)
	2 ripe pepper (scotch bonnet) (whole)
	1 or 2 tablespoons Salt
	1 tablespoon parsley (dried or fresh)
	1 tablespoon basil (dried or fresh)
	¼ teaspoon sage (dried or fresh) - optional
	8 cloves garlic (mashed)
	1 teaspoon pimento berries (diced)
	sprig thyme (tie to two fingers)
	½ inch Ginger (cut half of finger)
	½ to 1 lb yellow yam
	½ to 1 lb pumpkin (cut to half your palm, or cubes; peel off skin, do not use the pumpkin's skin in the soup)
	1 pack chicken soup noodles (2.1 ounces)
	8 to 9 cups waters (put one cup aside use if need to)
	1 lb Irish potato (if you do not have yam, cut to cubes)

CONCH SOUP DUMPLING SPINNERS: To make flour dumplings spinners, add the ingredients forming dough. Break small pieces roll between palms.

	2 cups flour
	½ cup water
	1 teaspoon salt

Nutritional Information

200g Fat

100g Protein

146g Sugars

436g Calories

24g Carbs

137g Trans fat

Directions

Preparation:

First, remove conch from shell, by breaking the bottom of the shell. Remove the outer skin, and rinse with white vinegar and water. Second, strip, wash and dice vegetables, then divide into two separate containers, we will call, “seasoning container #1 and seasoning container #2”. Divide the herbs as well. Dice the pumpkin, peel yam near using. Prepare flour dumplings by add ingredients, and then roll dumpling spinners. Put aside for later.

3. Dice conch’s meat in fine bite-able chunks. Put pressure cooker on stove with 6 cups of water; add diced conch’s meat, and seasoning container #1. Allow stalling for 30 to 45 minutes; it is best at 45 minutes. Alternatively, stall conch’s meat in enough water using a big pot for an hour 30 minutes to 2 hours. Put the stove’s gauge on medium/high. (If you are doing it this way beat with hammer first. You do this to tenderize the conch’s meat; making conch’s meat neither rubbery nor tough). Tenderize well first! Use fork test meat. When finish you will have good conch’s stock.

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Cook it:

After that, add 2 to 4 cups more water, diced pumpkin, and seasoning container #2 along scotch bonnet pepper. Allow simmering dissolving pumpkin or use you can Irish potato. (This gives soup’s rich body in the end.) Stir in and cover properly. Gauge stoves’ flame on 4 or medium/low. After 10 minutes, add the dumpling spinners into soup. After 10 minutes, add the chicken noodles, diced cho cho, and then add then diced yam. Stir in and cover properly. Allow simmering for 5 minutes, and then diced Irish potatoes. Stir in gentle.

Add the diced okras now, if using. Watch the soup, if it starts sticking on pot’s bottom put 1/2 to 1 cup more water, and turns flame on low. Stir in Allow simmering for 10 to 15 more minutes. When soup starts sticking on pot’s bottom it is thick enough. Add the diced carrots at the end. It need not cook. (Note, you can stop cooking 15 minutes prior, and then warm up when ready to serve 2 to 4 hours later.) Finish! Remove scallion and thyme sticks. This recipe serves for small family 3 to 4 people.

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Notes

*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.

*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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