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1 mango (diced)
1 cup oil
1 lb backfin crab meat
16 ounces dried split peas
1 green pepper
1 red pepper
1 yellow pepper
2 plantains
1 cup crab base
1 gallon water
1/2 cup caribbean jerk seasoning
1 red onion (Bermuda)
cornstarch, to thicken (about 1 cup dilutedCantaloupe Soup With Prosciutto and Mozzarella Sandwiches Recipe #213605
From Real Simple. Note: The Canatloupe soup is Vegan. I like unusual soups.. what can I say?
by Philocrates
15 min | 15 min prep | SERVES 6
Sandwich
48 inches French baguettes
16 ounces fresh mozzarella balls, thickly sliced
1/2 lb sliced prosciutto
2 tablespoons extra-virgin olive oil
Soup
2 cantaloupes, chilled, halved, and seeded
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
16 fresh mint leaves, thinly sliced
1. Note: flavored olive oil add to the taste of this sandwich. It's 2 baquettes.
2. Cut each baguette lengthwise then cut into buns. Layer the mozzarella and prosciutto on the bottom of each sandwich
bun.
3. Drizzle with the oil and sandwich with the baguette tops; set aside.
4. Soup:.
5. Puree the cantaloupe and salt. Pour into bowls and season. Serve with the sandwiches. in water)
1. Dice all vegetables & fruits.
2. In a large pot, saute vegetables in 1 cup oil.
3. Add remaining ingredients, bring to a boil and reduce heat to a simmer.
4. Simmer about 1.5 hours.
5. Thicken with cornstarch diluted in water to the consistency you like.
6. [The recipe is for a party sized pot (serves about 12-16)].
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