- 1 BIG PAPAYA, cleaned and cut
- 3 CUPS CHICKEN STOCK
- 1 CUP CREAM
- 100 GRAM CRAB MEAT
- 1/2 BUNCH GREEN ONIONS, chopped
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- 100 GRAM DRIED MUSHROOMS, soaked and chopped
- BUNCH OF GREEN ONIONS, chopped
- 2 CLOVES GARLIC, chopped
- 1 TSP OREGANO
- 1/2 CUP
CREAM
- 4 CUPS STOCK
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Puree the papaya. Mix the chicken stock, papaya and cream and
chill well. Stir-fry the crab meat for 2 minutes. Pour the soup in four plates
and sprinkle with crab meat and onions.
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Stir fry the mushrooms, garlic and onions a few minutes. Add
oregano and stock, bring to the boil and simmer for 20 minutes. Add the
cream.
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