Difference between revisions of "Callaloo Soup"
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* [[salt]] and [[pepper]] to taste | * [[salt]] and [[pepper]] to taste | ||
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# In a stockpot or soup pot, combine all the ingredients and boil for 4 minutes. | # In a stockpot or soup pot, combine all the ingredients and boil for 4 minutes. | ||
# Reduce the heat and simmer for 40 minutes. | # Reduce the heat and simmer for 40 minutes. | ||
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[[Category:Hawaiian cuisine]] | [[Category:Hawaiian cuisine]] | ||
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[[Category:Callaloo Recipes]] | [[Category:Callaloo Recipes]] | ||
[[Category:Habanero chile Recipes]] | [[Category:Habanero chile Recipes]] | ||
Latest revision as of 09:55, 15 July 2012
Description
This remarkable, bright green soup features callaloo (taro leaves or dasheen), but spinach is an excellent substitute.
Ingredients
- 3 bundles callaloo or 3 bunches fresh spinach, washed, tough ribs removed, coarsely chopped
- 4 cups canned unsweetened coconut milk (available in Asian markets and gourmet shops)
- 2 cups milk
- 2 cloves garlic, minced
- 2 medium onions, chopped
- 1 bunch scallions, chopped
- ¼ pound hubbard or acorn squash, peeled and coarsely chopped
- ¼ pound margarine
- ½ habanero chile, seeds and stem removed, minced
- salt and pepper to taste
Procedures
- In a stockpot or soup pot, combine all the ingredients and boil for 4 minutes.
- Reduce the heat and simmer for 40 minutes.
- If too thick, add more coconut milk.
- Remove from the heat, cool, and puree in a blender in small batches.
- Reheat the soup and serve.
