Note: Any uncooked, breaded conch risks turning color overnight. It is best to cook any conch that may be deemed extra and add it to the cooked soup or save for leftovers. Also, for a less chock-full-of-stuff soup, you can add a cup or so of half-and-half and season again to taste.
Garnish Notes: I like to garnish this soup with orange sections, toasted coconut, and, sometimes, saffron pistils.
© 1996 All rights reserved. Published by Wiley.