ðHgeocities.com/callaloo_recipe/recipe.htm?geocities.com/callaloo_recipe/reciped41d.htm.delayedxÿ_ÔJÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÈòRÄ OKtext/html Ù|Ä ÿÿÿÿb‰.HFri, 25 Apr 2003 14:27:19 GMT72Mozilla/4.5 (compatible; HTTrack 3.0x; Windows 98)en, *þ_ÔJÄ 2 tablespoons unsalted Butter



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.





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