CARIBBEAN CHICKEN SOUP
Steps:
- SOUP - In a 2 quart sauce pan heat the olive oil and add the chicken, brown slightly and add the shallots and garlic. - Cook until garlic becomes lightly brown and has a toasty aroma. - Add remaining vegetables and chicken broth and bring to a boil. Add the dumplings. Cook until dumplings are done and vegetables are tender. - Adjust seasoning with salt and pepper and remove from heat. - Add coconut milk and herbs (one or all: dill, parsley, basil, thyme, tarragon or cilantro) and taste one last time. - Accompany soup with homemade hot sauce. DUMPLINGS - Combine the flour, cornmeal, paking powder, salt and pepper and the butter and mix wll to incorporate. - Add enough coconut milk to bind into a dough. Roll out and cut into small dumplings. Chill for at least 30 minutes before cooking. - Add to soup when required and simmer until done, about 7-10 minutes. May be cooked separately and added just before serving.
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