Callaloo Soup Recipe

  Caribbean Soup

1 lb. callaloo leaves,Chinese spinach or swiss chard
1 celery stalk with leaves
3 chives or green onions, chopped
2 medium onions, finely chopped
3 garlic cloves, minced
1/4 tsp. thyme
1 sweet pepper, chopped
1/2 lb. okra, sliced
1/4 tsp ground cloves
4 cups chicken, beef, fish or vegetable stock
1 cup coconut milk
salt and pepper to taste
1 tsp. hot pepper sauce

Wash, drain, and coasely chop greens, celery stalk and leaves. Put greens into a pot with scallions, onions, garlic and thyme, sweet pepper, okra and cloves. Add stock of your choice and coconut milk. simmer until all vegetables are soft, about 30 minutes. Puree soup. Add salt and pepper and pepper sauce. Reheat. Serve hot.
Serves 6
To make coconut milk-Grate 1 whole coconut;add 1 cup of warm water and let stand for 15 minutes. strain mixture through a fine sieve, press on coconut to squeeze out all of the milk. Canned unsweetened coconut milk is available in most supermarkets.

Callaloo Soup

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