The Recipe Bin: Caribbean - Soups & Stews



    Callaloo Soup
     
     
    1 bunch Dasheen (Cleaned & Deveined)
    6 Fresh Okra (Trimmed)
    1 large Plantain (Cubed)
    1 tsp Oregano
    5 Scallions (Chopped)
    6 Cloves (Pounded)
    2 Tomatillos (Husked & Quartered)
    2 cloves Garlic (Pressed)
    1 lb Yam (Peeled & Diced)
    Salt & Pepper
    Scotch Bonnet (To Taste)
     
     
      • Combine all but the salt, pepper, and scotch bonnet 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.
     
    Makes approximately 6 servings.

    unknown calories per serving.

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    Database Last Updated: March 11 2024.
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