Caribbean Coconut Soup
Ingredients
| 8 oz freshly grated coconut | ||
| 6 cups chicken stock | ||
| 2 tbs flour | ||
| 2 tbs butter | ||
| 1/2 cup heavy cream | ||
| kosher salt and white pepper to taste |
Directions:
- Combine the coconut and chicken stock in a heavy sauce pan.
- Cover and simmer for 30 minutes.
- Strain through a wire mesh sieve.
- Discard the coconut after pressing down to extract all the liquid.
- Cream the flour and butter together and stir into the stock with the heavy cream, stirring over low heat until the soup is thickened.
- Season to taste with salt and pepper.
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