Conch Soup Haitian-style

Ingredients

• 1 lb conch
• 1 tomato, peeled
• 2 tbsp lime juice
• sprig of fresh basil
• 1½ qt. chicken broth
• ½ cup carrots, diced
• 1 clove garlic, slivered
• salt and pepper
• 1 green pepper, sliced
• 1 cup uncooked vermicelli
• 1 onion, sliced
• 4 or 6 drops Tabasco sauce

Procedures

1. Wash and trim conch.
2. Dry the conch thoroughly, then pound it with floured wooden mallet.
3. Rub it with lime juice.
4. Cut conch into bite-size pieces and set aside for later use.
5. In a heavy kettle bring to a brisk boil broth, tomato, onion, green pepper, garlic, and basil.
6. Reduce heat and simmer for about twenty minutes.
7. Remove broth from fire and strain, discarding vegetables.
8. Return broth to the fire and add carrots.
9. Simmer for about twenty minutes.
10. Add to broth the conch, pepper, salt, vermicelli and Tabasco sauce.
11. Simmer an additional ten minutes, or just until the conch is tender.
12. Do not overcook.
13. Serve hot.