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Here is a recipe for the traditional West Indian
soup, Callaloo. Enjoy!
Ingredients:
In a large saucepan, melt the Butter in the oil. Add the onion and cook over moderate heat until softened, about 3 minutes. Add the Garlic and cook, stirring, until softened but not browned, about 2 minutes. Add the Bacon and cook, stirring frequently, until the fat is rendered, about 5 minutes. Add the callaloo, Basil, Parsley and Celery leaves and cook over moderately high heat, stirring occasionally, until the greens are wilted and barely tender, about 7 minutes.
Add the water to the saucepan and bring to a boil. Cover and cook over moderate heat until the greens are soft, about 10 minutes. Puree the soup in batches in a blender until perfectly smooth. Return the soup to the saucepan; add the cream and season with Salt and pepper. Bring to a simmer and then serve in soup plates.
MAKE AHEAD: The soup can be refrigerated for up to 1 day.
NOTES: Callaloo leaves are available in West Indian and Asian markets.