If you’re looking at the Sopa De Caracol recipe, then you’re at the right spot. Here’s a recipe for Honduras and Mexican Sopa de Caracol Recipe you will love to eat.
We’re going to explore a well-known soup known as Sopa De Caracol that everyone has been talking about. Below I have shared the two best Sopa De Caracol Recipe (Honduran and Mexican) I hope you enjoy them very much.
What Is Exactly Sopa De Caracol?
Sopa de caracol (conch soup) is one of Honduras’ most popular and delectable foods. A majority of Caribbean nations eat this tasty dish.
Sopa de caracol is known as Bahamian Chowder in the Bahamas. Conch is also known as Cambombia in Panama, and it is commonly served as ceviche, also known as ceviche de Cambombia, which consists of raw conch marinated in lime juice, chopped onions, finely chopped habaneros, and occasionally vinegar.
What Is exactly Conch?
Conch flesh is used in salads and burgers, as well as chowders, fritters, and gumbos. The meat of the conch can be consumed in its whole. The Conch’s meat may become tough when cooked too long. It can be crushed to soften with the use of a meat mallet. It’s also a great method to bring some rage out.
Another option is to pressurize cooking it for about 10 minutes. The conch’s shell also plays a major role in Caribbean culture. In general, it is utilized as a musical instrument made of wind which is most popular during sporting occasions.
Sopa de Caracol is a classic Honduran soup that originated on the country’s northern coast but is now popular throughout the country.
Conch, commonly pronounced konk, is a name used to describe many different species of large to medium-sized sea snails, or their shells. There are a variety of dishes made with conch meat, including the most well-known conch ceviche.
Sopa de Caracol (conch soup) is sometimes referred to as”the dish that is the most popular in Honduras it is similar to Thai coconut soups but without the spice. Instead, it is made from soft conch, tender yucca slices of bananas that haven’t been ripe bell peppers, and served with chopped fresh cilantro.
The coconut milk’s creamy texture as well as the tomato soup are extremely warm and calming. The large dish is served alongside white rice as well as thick, hand-made tortillas made from the same masa used to make their pupusas.
You can look at my 6 Best Busy Day Soup Recipe If you’re interested.
Honduras Sopa De Caracol Recipe (Snail Soup)
Sopa de Caracol, a classic Honduran conch soup, is one of the country’s most popular dishes. There are many variations of the delicious soup for seafood that is widely consumed across Latin America and the Caribbean.
Preparation Time: 10 Minutes Cook Time: 40 Minutes Total Time: 50 Minutes
Type: Appetizer Cuisine: American, Honduran Yield: 8 Serving
Keyword: Honduras Sopa De Caracol Recipe
Ingredients
- 3 lb cassava (manioc), sliced
- 3 (1.5 oz.) cans of Edward & Sons Coconut Milk, Recommended
- 3 lb conch
- 4 green bananas, sliced
- 3 large white onions, chopped
- 4 carrots, sliced
- 3 green hot peppers, chopped
- 4 cloves garlic, crushed
- 7 tablespoons margarine
- 1 large green bell pepper, chopped
- 1 bunch cilantro
- 3 cubes chicken consomme
- 3 tablespoons achiote oil (annatto oil)
- 1 bunch of Chinese cilantro (culantro)
- 1 1/2 cup milk
- 1 1/2 cup water
- Salt and Pepper to taste
Instructions
Remove the flesh gently from the conch, then soften it thoroughly using the mallet.
Cut the flesh of the conch into 2 inches (5 millimetres) squares. Set it aside.
Within a big Dutch oven melt the margarine at a medium-high temperature. While stirring, cook the onions for about 1-2 minutes.
Add the bell peppers, garlic and hot peppers. Cook for 2 to 3 minutes, stirring frequently.
Add the cubes of chicken consomme, carrots, and cassava Stir well, then sauté for 5-6 mins.
Combine the water and milk. Make a thorough mix.
Combine the coconut milk and water. Mix thoroughly.
Cover and cook over medium heat for about 22 minutes. Then add the bananas in green with salt and pepper.
Add the oil from the annatto, mix well and cook for eight minutes.
Then, add the conchs and stir them for 15 seconds.
Add the cilantro and cilantro, and mix.
Remove the pot immediately from the flame and immediately cover the pot.
Allow 2 minutes to stand before serving.
Notes
Don’t boil the conchs as they’ll begin to get hard. They will cook because of the heat from the soup.
If you are unable to locate achiote oil or annatto seeds, you can make it using the annatto seeds (achiote seeds) and soak in oil for a while to make the oil achiote.
You can check my Easy Rafferty’s Potato Soup Recipe if you are interested.
Nutrition Information
Amount per serving And % Daily Values
Serving: 8 Calories: 932 | Total Fat 49.1g – 63% | Saturated Fat 34.4g – 172% | Cholesterol 316mg – 105% | Sodium 6786mg – 29% | Total Carbohydrate 101.7g – 37% | Dietary Fiber 10.4g – 37% | Total Sugars 22.7g | Protein 30.8g | Vitamin D 0mcg – 0% | Calcium 156g – 12% | Iron 5mg – 26% | Potassium 1380mg – 29%
The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.
Mexican Sopa De Caracol Recipe (Snail Soup With Vegetables)
When I am trying to come up with ideas for what I can make for dinner, I always start with a pan of Sopa! The huge shell Sopa is a Mexican-inspired pasta dish that cooks up quickly. It is usually cooked in a tomato-based broth. Nearly any pasta can be cooked.
Preparation Time: 20 Minutes Cook Time: 40 Minutes Total Time: 60 Minutes
Type: Main Dish Cuisine: Mexican Yield: 4 Serving
Keyword: Publix Sprinkles Sugar Cookie Copycat Recipe
Ingredients
- 12 cups Swanson Chicken Broth, Recommended
- 3/4 cup diced onion
- 4 tablespoons of olive or grapeseed oil
- 4 large carrots sliced
- 2 1/2 cups Barilla Medium Pasta, Recommended
- 3 cloves of garlic minced
- 2 medium Roma tomatoes diced
- 1 1/2 bell pepper diced
- 2/3 teaspoon dried thyme
- 8 ounces tomato paste
- 4 teaspoons Tomato or Chicken flavoured bouillon powder
- 6 sprigs of fresh cilantro
- 2/3 teaspoon dried parsley
- 1 medium zucchini diced
- Salt and pepper to taste
- 1 whole serrano (optional)
For Garnish:
- Queso fresco crumbled
- Lime wedges
- Serrano or jalapeno sliced
- Avocado sliced
Directions
4 tablespoons oil, heated over medium-high heat in a large pan or skillet Toss in the spaghetti. Cook, tossing occasionally until the pasta is aromatic and beginning to brown on the edges. Don’t leave it in the open otherwise, it will cause burning. Transfer pasta from the skillet to the plate and put it aside.
In the identical skillet or pot put in the onion, carrots garlic, serrano and carrots. Sprinkle lightly with seasoning salt and pepper. Sauté for five to six minutes.
Add the bell pepper and Roma tomato to the pan and cook for another 2 minutes. Incorporate the tomato puree, and cook for about 2-3 minutes, stirring frequently.
Include the broth along with the thyme, bouillon, and parsley. Bring to a boil, then taste to determine the amount of salt or pepper. Reduce the heat to a simmer and add fresh cilantro, zucchini and the previously toasted pasta. Keep cooking 12-14 minutes, or until pasta is cooked through and soft. Remove from the heat and let sit for 8-10 minutes prior to serving. Remove cilantro. Garnish with tortillas and serve.
Notes
If you can’t find the bouillon with a flavour of chicken or tomato or chicken broth, you can substitute an unflavored chicken bouillon. Most of the time I’ll make a fresh tomato puree. However, the tomato paste is a great addition to the rich tomato taste
Have a peek at my Miraculous Soup Recipe if you are interested.
Nutrition Information
Amount per serving And % Daily Values
Serving: 4 Calories: 635 | Total Fat 19g – 24% | Saturated Fat 2.5g – 13% | Cholesterol 0mg – 0% | Sodium 3495mg – 152% | Total Carbohydrate 63.5g – 23% | Dietary Fiber 8.5g – 30% | Total Sugars 18.4g | Protein 24.9g | Vitamin D 0mcg – 0% | Calcium 99g – 8% | Iron 6mg – 32% | Potassium 169mg – 36%
The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.
Conclusion
Sopa de Caracol is among the more distinct foods in Honduran food. Sopa de caracol is a typical Honduran soup that originated on the country’s northern shore but is now popular throughout the country. It’s similar to the lighter gumbo, but with more vegetables and a sweeter flavour towards the end. Because of a successful song by Banda Blanca called Sopa De Caracol, the soup became popular throughout Latin America.
Sopa of Caracol Recipe is an absolute must-try recipe. Try these recipes in your own kitchen to serve at any celebration or event for an appetizer. If you enjoy my recipes or have suggestions, please let me know in the comments section.
