Friday, December 10, 1993

The Mariner's Pepperpot Soup

SERVES 6 - 8
This zesty soup is served at The Mariner's, a restaurant on Anguilla.

1 large onion, chopped
4 garlic cloves, minced
2 Tbs. vegetable oil
2 celery stalks, chopped
2 carrots, peeled and chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
2 tomatoes, coarsely chopped
1 tsp. sweet Hungarian paprika
1/2 tsp. ground black pepper (or to taste)
1 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. ground cloves
6 cups vegetable stock
1/2 cup dry white wine
1 cup cooked brown rice
Minced fresh parsley
How to make the soup:
In a soup pot, sauté the onion and garlic in the oil until the onion is translucent, 5 to 10 minutes. Add the celery, carrots, peppers, tomatoes, and spices. Sauté for another 5 minutes, stirring often to prevent sticking. Add the stock, wine, and rice, and simmer until the vegetables are tender, about 25 minutes. Garnish with fresh parsley.

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