Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Conch | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. conch
- 1 tomato, peeled
- 2 Tbs. lime juice
- sprig of fresh basil
- 11/2 qt. chicken broth
- 1/2 c. carrots, diced
- 1 clove garlic, slivered
- salt and pepper
- 1 green pepper, sliced
- 1 c. uncooked vermicelli
- 1 onion, sliced
- 4 or 6 drops Tabasco sauce
Directions
Wash and trim conch. Dry the conch thoroughly, then pound it with floured wooden mallet.
Rub it with lime juice. Cut conch into bite-size pieces and set aside for later use.
In a heavy kettle bring to a brisk boil broth, tomato, onion, green pepper, garlic, and basil. #Reduce heat and simmer for about twenty minutes.
Remove broth from fire and strain, discarding vegetables.
Return broth to the fire and add carrots.
Simmer for about twenty minutes.
Add to broth the conch, pepper, salt, vermicelli and Tabasco sauce.
Simmer an additional ten minutes, or just until the conch is tender.
Do not overcook. Serve hot.
Category:Haitian Recipes
Category:Haitian Soups