Callaloo Soup TT

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Bright green Caribbean soup.

This is reputedly the national dish of Trinidad and Tobago.

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.

Ingredients

4 bunches
callaloo leaves
2
medium onions
4
cloves garlic
750 ml
coconut milk
350 ml
semi-skimmed milk
6
spring onions
2
potatoes
salt and freshly ground FAIRTRADE black pepper
1
FAIRTRADE lemon

Method

Preparation

Wash the fresh leaves and remove any tough stems.

Skin and chop the onions and sping onions.

Peel and cut small the potatoes.

Skin the garlic and chop.

Juice the lemon and discard the skin and pith.

Cooking

Heat the milk and coconut milk through to boiling and add all of the solid ingredients plus any liquid from de-frosting frozen stuff.

Allow to boil for a few minutes (2 to 3) and then cover and simmer for about 30 minutes or so, until the onion and potato are well cooked.

Then take the solids through a food blender until as smooth as you like your soup. This usually needs a couple of batches at least.

Add the lemon juice and adjust the seasoning to taste.

To serve

Re-heat to serve.

Good with good fresh bread, or just as a soup.

Variation

Frozen (or fresh) spinach can be used in place of the Callaloo leaves. Just cover the spinach in boiling water before adding to the soup.