Conch soup

Directions

1. Clean conch with lime juice. Place on cutting board and pound with meat mallet. In a saucepan drop conch in boiling water for one minute only. Discard water. Heat oil, add flour and stir until brown making a roux. Add 3 cups of water, a little at a time, stirring constantly. Add salt to taste, and thyme, diced coco, potatoes, carrots and sliced plantain. As soon as soup comes to a boil, turn down heat to medium. Cover pot and let simmer.

2. Now prepare dumplings made from the green plantains. Grate plantains and add a pinch of salt and a teaspoon of shortening. Form into little balls and drop into soup. Stir pot occasionally.

3. As soon as vegetables in soup are just about tender, add coconut milk and conch. Cook and simmer for an additional 15 minutes. Serve piping hot.This is a hearty and wholesome soup that can stand on its own. You can add a side serving of white rice or  hot corn tortillas.

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