RCI-SP.002.0101.001
Green Pawpaw Soup
Green pawpaw Soup
Prep45 min
Cook90 min
Total135 min
Servings4
Difficultyintermediate
Ingredients
- green pawpaw1 unit
- white stock or water1 pint
- teacup milk or 1 small tin milk1 unit
- 1 unit
- parsley stalks (if available)1 unit
- a little mace or nutmeg1 unit
- butter or dripping½ oz
- cornflour to thicken1 oz
- fried dice of bread1 unit
- 1 unit
Method
1
Peel the green pawpaw, remove the seeds, and cut the flesh into small, uniform cubes of approximately 2 cm. Rinse the cubed pawpaw thoroughly under cold running water to remove any residual latex.
10 minutes
2
Peel and finely slice the onion into thin half-moons or dice it evenly. Set aside along with the measured pepper and salt.
5 minutes
3
Pour approximately 1.5 litres of water into a medium saucepan and bring it to a rolling boil over high heat.
8 minutes
4
Add the sliced onion to the boiling water and reduce the heat to medium, allowing the onion to soften and begin flavoring the broth.
5 minutes
5
Add the cubed green pawpaw to the pot and stir gently to combine with the onion broth. Season with pepper and salt to taste.
3 minutes
6
Reduce the heat to a gentle simmer and cook uncovered, allowing the pawpaw to become tender and the broth to develop a light, clear appearance.
25 minutes
7
Taste the broth and adjust seasoning with additional salt and pepper as needed. Skim off any foam or impurities that have risen to the surface to maintain a clear consommé.
3 minutes
8
Ladle the soup into warmed bowls, ensuring each serving contains an even portion of tender pawpaw pieces and clear broth. Serve immediately.