Chef Peter Tselikis of The Fish House Encore Restaurant, Sushi Bar & Piano Lounge shares this soup recipe. It makes 2 quarts.</p><p><b>Ingredients:</b></p><p><li> 1 cup diced onions</p><p><li> 1 cup diced celery</p><p><li> 1 cup diced carrots</p><p><li> 1 cup diced potatoes</p><p><li> 1 cup diced tomatoes </p><p><li> 1 lb ground conch</p><p><li> 1 cup V8 juice</p><p><li> 1 cup tomato juice</p><p><li> 1 cup clam juice</p><p><li> 1 cup sherry wine</p><p><li> 1 oz dry chicken base </p><p><li> 2 tbsp olive oil</p><p><li> 1 tbsp chopped garlic</p><p><li> 1/2 tsp cayenne pepper</p><p><li> 1/2 tsp ground black pepper</p><p><li> 1 tbsp dry oregano</p><p><li> 3 bay leaves </p><p><li> salt & pepper to taste</p><p><b>Directions:</b></p><p>In a soup pot, add olive oil over medium heat. Add garlic and sauté for 2 minutes. Turn heat to high, add onions, celery, carrots, potatoes, salt, pepper, oregano, cayenne pepper and bay leaves, stir well.</p><p>Add 1/2 cup sherry wine, cook for 3 minutes. Add V8 juice, clam juice and chicken base and bring to a boil. Turn heat lower and simmer for 25 minutes. Add 1/2 cup remaining sherry and ground conch, bring to a boil, cook for 10 minutes.</p><p>Remove pot from heat and serve. You can also serve sherry on the side to accent.