Callaloo Soup Recipe

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Callaloo Soup Recipe

 

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Callaloo Soup

 

Ingredients

1 bunch dasheen, cleaned & deveined
6 each fresh okras, trimmed
1 large plantain, cubed
1 tsp oregano
5 each scallions, chopped
6 each cloves, pounded
2 each tomatillos, husked & - quartered, o, ptional
2 each garlic cloves, pressed
1 lb yam, peeled & diced
1 salt & pepper
1 scotch bonnet, to taste



 

Preparation

Combine all but the last three ingredients in a pot with 2 quarts of
boiling water. Simmer for 1 1/2 hours.

Meanwhile, simmer the yam in lightly salted water until just tender.
Drain the water & reserve the vegetables.

Allow the soup to cool slightly. Strain the stock & set aside. Puree
the cooked solids & return to the pot. Add enough of the reserved
stock to form a syrupy consistency. In a small pan, reduce the
remaining stock until thickened & add it to the soup.

Add the salt, pepper & Sctoch bonnet. Simmer for 1 hour. 5 minutes
before serving, add the diced yams. Heat through & serve.

VARIATIONS: Replace the dasheen with 1 bunch of spinach.

Replace the yams with either malanga or dasheen root. Cook in the
same way.

Virginie & George Ebart, "Down-Island Caribbean Cookery"

 

 

Servings: 6

 

 

 

 


 

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