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Cocoa-Nut Soup

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. Stock
  2. Butter
  3. two glasses of sherry
  4. a pound of nut
  5. Cream
Contains MilkTree nutsSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take out the white inside of a cocoa-nut and soups.
  2. 77 !
  3. grate it fine on a clean bread -grater ;
  4. allow two ounces for each quart of soup, simmer it gently for one hour in the stock, which should be j then strained and thickened for table.
  5. If this soup be required brown, the grated nut should be fried a bright gold colour in butter, and care taken that it does not burn ;
  6. j the quantity of butter to the cocoa-nut will be one ounce to a quarter of a pound of nut, and the nut'added when the butter is dissolved.
  7. For the white cocoa-nut, cream should be added to the thickening ;
  8. and for the brown soup, two glasses of sherry.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Grater
  • Sieve