BAHAMIAN COCONUT CREAM SOUP
This soup has a pleasant surprise and a burst of flavor. The coconut adds character and a tropical flair that warms the heart on a cool Caribbean night.
Ingredients:
1 lb Veal, cut into small cubes
1 cup Flour
4 Tbsp Oil
- Bay leaf
- Coconuts hard (plus water), grated
1 cup Milk
2 Egg yolks, beaten
Salt & Pepper to taste
Preparation:
Place veal and onion in cooking pot and add water to cover; bring to boil and simmer until tender. Drain and save stock. Blend flour and oil in cooking pot; add veal stock, bay leaf, coconut water, coconut & seasoning. Bring to boil and cook 1 hour or until coconut is tender. More water may be added if needed; soup should be consistency of a cream soup. Add milk and egg yolks but do not let boil after this addition.
