Side Pannel
Callaloo Soup
Ingredients List
- 1 bn Dasheen, cleaned & deveined
- 6 Fresh okras, trimmed
- 1 lg Plantain, cubed
- 1 ts Oregano
- 5 Scallions, chopped
- 6 Cloves, pounded
- 2 Tomatillos, husked &
- -- quartered, optional
- 2 Garlic cloves, pressed
- 1 lb 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 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"
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"
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