MAKE IT NUTMEG THIS HOLIDAY SEASON, FROM START TO FINISH
Grenadian Recipes Offer Complete Meal Utilizing the Island’s Favorite Spice
St. George’s, Grenada, Fall/Winter 2001 – Most think of nutmeg as a spice that’s good for baking and sprinkling on eggnog during the fall and winter holidays. But natives of the “Spice Island of The Caribbean,” Grenada, know the true secret of this small, underestimated spice and incorporate it in a variety of dishes, from soups to main courses to desserts. What better way to celebrate the season than by using this popular holiday spice to its full potential?
Following is a delicious Grenadian meal that utilizes nutmeg from start to finish:
Nutmeg Soup
Serves 4
2 tablespoons oil
1 onion peeled and finely chopped
12 oz. chopped mushrooms
1-1/4 pint vegetable stock
wine glass of dry white wine
4 tablespoons double cream
2 teaspoons mushroom ketchup
splash of lemon juice
½ teaspoon freshly ground nutmeg
sprinkle of salt and freshly ground black pepper, to taste
To decorate: thinly sliced mushrooms and dill springs
Heat oil in pan. Cook onion until soft. Stir in mushrooms and cook for two minutes, add stock and wine. Bring to boil and simmer gently for ten minutes. Liquefy in food processor until smooth. Return to pan, stir in cream and mushroom ketchup, lemon juice, salt and freshly ground pepper and nutmeg to taste. Pour into heated soup bowls and decorate with thin slices of mushroom and dill.
Subject: Nutmeg Soup 
