Callaloo soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | bunch | Dasheen, cleaned & deveined |
| 6 | eaches | Fresh okras, trimmed |
| 1 | large | Plantain, cubed |
| 1 | teaspoon | Oregano |
| 5 | eaches | Scallions, chopped |
| 6 | eaches | Cloves, pounded |
| 2 | eaches | Tomatillos, husked & quartered, optional |
| 2 | eaches | Garlic cloves, pressed |
| 1 | pounds | Yam, peeled & diced |
| Salt & pepper | ||
| Scotch bonnet, to taste | ||
Directions
Combine all but the last three ingredients in a pot with 2 quarts of boiling water. Simmer for 1½ 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"