Spicy Caribbean Soup

Ingredients for 6 servings:

• 250 g leaf spinach
• 3 spring onions
• 2 red chili peppers
• 100 g shrimp or crab meat
• 2 limes, untreated
• 1 liter chicken broth
• 100 ml whipped cream
• 2 tbsp desiccated coconut
• 2 cl sherry

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and sort the spinach, drain, and cut into strips. Slice the spring onions and deseeded chilies into rings. Cut the lime zest into thin strips, reserving the juice. Sauté the chilies and lime strips in a little butter, add chicken stock and lemon juice, and simmer for about 15 minutes. Simmer the onion rings and spinach for 5 minutes, then briefly simmer the shrimp. Brown the desiccated coconut in a pan without fat. Whip the heavy cream until semi-stiff. Season the soup with sherry and ladle into mugs. Top each with a dollop of cream and desiccated coconut.