| Callaloo Soup 1 pound of fresh callaloo greens, or you may use spinach
1 pound of okra, topped and tailed
1 medium sized onion, coarsely chopped
1 bouquet garni, prepared from scallions, fresh thyme, parsley and chives
Salt and freshly ground black pepper to taste
1/2 Scotch bonnet chile, minced
6 1/2 cups of water
1 clove garlic, minced
1/2 pound of cooked ham, cut into 1/4 inch dice
Juice from 3 limes |
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Clean the greens thoroughly and remove any woody central stems. Chop the okra and greens into small pieces and place them into a medium sized saucepan. Add the onion, bouquet garni, salt, black pepper, chile, and water and bring to a boil over high heat. Lower the heat to medium, cover, and cook for about 30 minutes. Remove the mixture from the heat and put it through a food mill until it is a smooth puree. return it to the saucepan and add the garlic, ham, and lime juice. Cook over medium low heat for 10 minutes while whisking steadily. *Do not allow the soup to come to a second boil or it will lose its texture. Serve immediately. Serves 4 |
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