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My review
Trinidadian Callaloo Soup
26
Trini
"This is made with callaloo leaves in the West Indies, but in Canada we often have to use spinach leaves, which is just as tasty."
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Ingredients
1 h 5 m servings 112Original recipe yields 8 servings (8 cups)
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Directions
{{model.addEditText}} Print- Heat bacon in a saucepan over medium heat until fat begins to render, about 2 minutes; stir in onions, green bell pepper, celery, and garlic. Cook and stir mixture until onions are translucent, about 5 minutes.
- Pour water into bacon mixture; stir in okra and spinach. Bring soup to a simmer; cook for 30 minutes. Season with hot pepper sauce, salt, and pepper.
- Blend soup until smooth using an immersion blender. Alternatively, pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Return soup to a simmer in saucepan over low heat; stir in crab. Simmer until crab is heated through, about 5 minutes.
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Footnotes
- Cook's Notes:
- Chicken broth can be substituted for water; 2 slices of smoked ham can be substituted for bacon.
- This can be spiced up with Caribbean green seasoning and more hot sauce.
- I have made this soup with lots of fresh spinach, and added a zucchini.
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Reviews
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Newest
6/4/2015
This was tasty. Had a very strong veggie flavor which I liked. It is very thick so some extra stock might be needed. I did need more hot sauce..Do add the crab.I tried it with and without and it...
10/9/2017
Found this recipe after eating this soup at a Caribbean restaurant in Tulsa. This is great! I used chicken broth instead of water. Had to add extra seasonings to "kick up" the flavor. Will make ...