Pepper Pot Soup

This soup from Marcia Kiesel combines warming chiles and vitamin-rich spinach.

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  • Servings: 8 to 10

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  • 4 smoked ham hocks
  • 2 large onions—1 halved, 1 chopped
  • 2 Scotch bonnet chiles—1 whole, 1 seeded and minced
  • 2 1/2 pounds spinach, stemmed
  • 3 tablespoons vegetable oil
  • 6 large scallions, coarsely chopped
  • 4 large garlic cloves, minced
  • 2 large thyme sprigs
  • 1 large green bell pepper, diced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon ground allspice
  • 2 1/2 pounds medium shrimp, shelled and deveined
  • Salt and freshly ground pepper

How to make this recipe

  1. In a pot, cover the hocks, the halved onion and the whole chile with 18 cups of water and bring to a boil. Cover partially and simmer until the hocks are tender, 1 1/2 hours. Strain the stock. Remove the meat from the hocks, cut into bite-size pieces and refrigerate.

  2. Heat a saucepan. Rinse the spinach, add handfuls to the saucepan and wilt; transfer to a food processor and coarsely puree.

  3. In the pot, heat the oil. Add the chopped onion, minced Scotch bonnet, scallions, garlic, thyme, bell pepper, ginger and allspice. Cover and cook until the vegetables are softened. Add the ham stock and bring to a boil. Cover partially and simmer for 40 minutes. Add the spinach and simmer for 15 minutes. Discard the thyme. Add the ham and shrimp and simmer until just cooked. Season with salt and pepper and serve.

Contributed By Published December 2008

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