Honduran Sopa de Caracol

Peel and chop the onion and garlic using a knife, then heat the vegetable oil in a large stock pot over medium heat.

Ingredients

1 piece of Onion

3 cloves of Garlic

30 mL of Vegetable Oil

Equipment

Chefs Knife

Cutting Board

Stock Pot

Sauté the aromatics until soft, then add the conch meat and cook briefly. Season with salt and pepper.

Ingredients

5 mL of Salt

2½ mL of Black Pepper

Conch Meat

Equipment

Wooden Spoon

Stock Pot

Pour in the coconut milk and add the yuca and plantains. Bring to a boil, then reduce heat and simmer until the vegetables are tender.

Ingredients

475 mL of Coconut Milk

450 g of Yuca

2 pieces of Plantain

Equipment

Stock Pot

Stir in fresh cilantro and serve the soup hot in bowls.

Ingredients

60 mL of Cilantro

Equipment

Bowl

Wooden Spoon