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Iguana Soup
1 Iguana
(about 3 pounds or so)
1 1/2 quarts of chicken broth
2 Chicken bouillon cubes
1 Clove of garlic
1 Leek
1 Tomato, coarsely chopped
1 Onion, studded with 3 cloves
1 Green Pepper, quartered
1/2 small Cabbage chopped (divided in half) |
4-5
carrots (sliced thin)
4-5
stalks celery (sliced thin)
1 tsp Cumin
1 dash Nutmeg
Salt and Pepper
2 oz Vermicelli
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Kill,
clean, skin and cut the Iguana into pieces (especially the tail meat)
Prepare chicken broth in heavy soup pot, add garlic, leek, tomato, onion,
green pepper and cabbage. Bring to a boil, reduce heat and simmer for thirty
minutes. Add the iguana, and simmer an additional half hour, or until the
meat is tender. Remove from the fire. Strain broth, discarding vegetables.
Bone the iguana and set the meat aside.
Return the broth to the fire and add cumin, nutmeg, celery, carrots,
remaining cabbage, vermicelli and salt and pepper. Simmer for about ten
minutes until the celery, carrots and vermicelli are tender. Add the iguana
meat and heat thoroughly. Serve piping hot with corn bread. |
