Monday, 11 July 2011

Callaloo Soup

Today's soup recipe is a Caribbean soup, the main ingredient of which is Callaloo.  You might have a bit of a problem getting hold of this, so spinach is a pretty good substitute.  Okra is pretty easy to come by these days in most supermarkets, so that shouldn't be a problem.

However, in making this soup, I did discover one thing - some versions of it use salt beef, which I always assumed was corned beef, like the stuff that comes out of tins made by Fray Bentos.  I have since found out that salt beef (and by this I mean what Americans refer to as corned beef) is completely different stuff, and much, much nicer!

Also, you could substitute cooked bacon for the salt beef, and some people also add coconut milk to this soup.  Have a play around and see what works for you!

1.5l Chicken Stock
300g Callaloo (or spinach)
1 Small white onion (finely chopped)
150g Salt beef
4 Shallots (minced / finely chopped)
75g Okra
150g Crab meat
1 small green chili (finely chopped)
1tsp Thyme

1. Roughly chop the Callaloo and add to a large pan with the stock.  Then add the onion, shallots, salt beef, crab meat, chili and thyme. Season to taste, cover and simmer for 30 minutes.

2. Add the chopped okra and cook for another 5 to 10 minutes, before putting the soup into a processor and blending until smooth.  Reheat the soup and then serve.

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