CARIBBEAN CUISINE

ACKEE BISQUE - Serves 4

INGREDIENTS

3 tablespoons butter
1 large onion, sliced
2 tablespoons brandy (optional)
1 sprig fresh thyme
12 ackees, with black stones and red skin removed, yellow flesh reserved
1 celery stalk, chopped
1 litre (1 Salt and freshly ground pepper to taste
Julienne strips of yellow red and green peppers for garnish

DIRECTIONS

1. Melt the butter gently over heat in a medium pan. Take care not to let the butter burn.

2. Add the sliced onion and sauté for about 5 minutes, until transparent. Pour over the brandy and flame the onions.

3. Stir in the thyme, ackees, celery and chicken or vegetable stock.

4. Increase the heat and bring to the boil. Stir the ingredients and then reduce the heat and cook slowly for about half an hour, or until the quantity is reduced.

5. Allow to cool slightly, then blend the mixture and strain it through a fine strainer. Add salt and pepper to taste.

6. Reheat the soup and pout it into 4 warm soup bowls. Decorate with red, yellow and green peppers and serve with garlic dough bread.