Prep 10 mins
Cook 30 mins
Callaloo is the national dish of my country. This is a chef's version of this dish as featured in Oprah's magazine. It is nothing like the traditional Trinidadian soup which utilizes the leaves of the dasheen(taro) plant. This is actually a Spinach soup as most of the ingredients are different. This doeasn't appeal to my tastes and I don't have any intention of making it but others may enjoy it.
- 2 tablespoons peanut oil
- 1 medium Spanish onion, chopped
- 2 garlic cloves, minced
- 2 birds eye chiles, seeds and ribs removed and finely chopped
- 1 1⁄2 teaspoons ground cumin
- 1⁄2 teaspoon coriander seed, crushed
- 2 cups chicken stock or 2 cups broth
- 1 cup coconut milk
- 1 cup bottled clam juice
- 1 cup heavy cream
- 2 (10 ounce) packages frozen spinach, thawed
- 2 -3 limes, juice of (or more, to taste)
- 1⁄2 teaspoon salt
- Heat oil in a Dutch oven over medium heat. When oil is so hot that it shimmers add the garlic, onion and chilies. Saute until onion is translucent, about 3 minutes.
- Add cumin, coriander, chicken stock, coconut milk, clam juice, and heavy cream: bring to a gentle simmer.
- Cook, partially covered 30 minutes.
- Add spinach, bring to a boil. Reduce heat and simmer occasionally until spinach is cooked, about 5 minutes.
- In a blender, puree soup in batches until smooth. Transfer to a bowl. Stir in lime juice and salt to taste. Serve hot.