Caribbean Soup

Crème Antillaise

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About



  • 2 medium-size fresh onions
  • 400 g (14½ oz) leaf spinach (New Zealand spinach can be used instead)
  • 30 g (1 oz) butter
  • 70 g ( oz) round-grain Carolina rice
  • 6 tablespoons double cream
  • 3 tablespoons dried and grated coconut
  • 1 beef stock cube
  • salt, pepper, nutmeg


  • 1 liquidiser or mouli-légumes
  • 1 nutmeg grater
  • 1 fine strainer


  1. Peel the onions and slice finely. Remove the central stalks from the spinach leaves and wash in several waters. Drain in the colander.
  2. Put the sliced onion into the saucepan with the butter, and soften for about 10 minutes, stirring with a wooden spoon. The onions should be barely golden: on no account let them brown. Add litres ( pints) hot water and bring to the boil. Sprinkle in the rice in a fine shower, then add the grated coconut. Allow to cook over a moderate heat for 20 minutes, then add the well-drained spinach and the stock cube. Bring to the boil again and cook for a further 5 minutes. Add salt, and a generous grating of nutmeg.
  3. Purée the soup in the liquidiser or sieve through the fine blade of the mouli-légumes. Then, strain back into the pan through a wire sieve, pressing the liquid through with the back of a small ladle.
  4. Add the cream, and bring back to the boil. Season with five or six turns of the pepper-mill and add salt if necessary. Serve in a tureen. The soup should be a beautiful pale green colour.