This is a print preview of "Callaloo Soup" recipe.

Callaloo Soup Recipe
by Global Cookbook

Callaloo Soup
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  Servings: 6

Ingredients

  • 1 bn Dasheen, cleaned & deveined
  • 6 x Fresh okras, trimmed
  • 1 lrg Plantain, cubed
  • 1 tsp Oregano
  • 5 x Scallions, minced
  • 6 x Cloves, pounded
  • 2 x Tomatillos, husked & quartered, optional
  • 2 x Garlic cloves, pressed
  • 1 lb Yam, peeled & diced Salt & pepper Scotch bonnet, to taste

Directions

  1. Combine all but the last three ingredients in a pot with 2 qts of boiling water. Simmer for 1 1/2 hrs.
  2. Meanwhile, simmer the yam in lightly salted water till just tender.
  3. Drain the water & reserve the vegetables.
  4. Allow the soup to cold slightly. Strain the stock & set aside.
  5. Puree the cooked solids & return to the pot. Add in sufficient of the reserved stock to create a syrupy consistency. In a small pan, reduce the remaining stock till thickened & add in it to the soup.
  6. Add in the salt, pepper & Sctoch bonnet. Simmer for 1 hour. 5 min before serving, add in the diced yams. Heat through & serve.
  7. VARIATIONS: Replace the dasheen with 1 bunch of spinach.
  8. Replace the yams with either malanga or possibly dasheen root. Cook in the same way.
  9. Virginie & George Ebart, "Down-Island Caribbean Cookery"