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Jamaican Cream of Ackee Soup Recipe

30 min Cook
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Try this easy to prepare Jamaican Cream of Ackee Soup recipe today by Grace Foods.

Ingredients

1 tbsp margarine
1 tbsp garlic (minced)
1 small onion (chopped)
1 sprig thyme
1 stalk escallion (chopped)
1 whole scotch bonnet pepper
1 dozen ackees (boiled and drained)
3 cups chicken stock
1 cup Anchor Heavy Cream
1/8 teaspoon black pepper

Garnish

1/4 cup cashew nuts
2 stalks escallion (julienne)
1/4 cup flour
1/4 cup Grace Vegetable Oil

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Jamaican Cream of Ackee Soup

Jamaican Cream of Ackee Soup

admin
prep time
30 min
cooking time
30 min
servings
4
total time
60 min

Equipment

  • Saucepan

  • Blender

Ingredients

  • 1 tbsp margarine

  • 1 tbsp garlic (minced)

  • 1 small onion (chopped)

  • 1 sprig thyme

  • 1 stalk escallion (chopped)

  • 1 whole scotch bonnet pepper

  • 1 dozen ackees (boiled and drained)

  • 3 cups chicken stock

  • 1 cup Anchor Heavy Cream

  • 1/8 teaspoon black pepper

  • Garnish

  • 1/4 cup cashew nuts

  • 2 stalks escallion (julienne)

  • 1/4 cup flour

  • 1/4 cup Grace Vegetable Oil

Instructions

1

Directions

Melt margarine in a sauce pot and use to saute chopped garlic, onion, thyme, escallion and whole scotch bonnet pepper.
2
Add ackee and toss with the sauteed seasonings. Pour in the chicken stock and simmer for about 5-10 minutes.
3
Remove from flame and blend for about one minute or until smooth.
4
Return to sauce pot, and bring to a simmer.
5
Add heavy cream, black pepper and salt to taste, and stir well.
6

To Toast Cashew

Toast cashew nuts in a preheated oven 180°C (350°F) for about 5 minutes.
7
Dust julienne escallion with flour and fry in heated vegetable oil for 30 seconds. Drain on absorbent paper.
8
Garnish with four toasted cashew nuts and fried escallion.

Notes

Julienne: To cut into thin strips.
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Browse the best collection of Jamaican recipes from around the web by local and international chefs.
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