Chef Marcus Samuelsson's Take on Callaloo

Submitted by WizzyTheStick

"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."

 

• Ready In: 40mins
• Ingredients: 13
• Yields: 8 cups
• Serves: 4

ingredients

• 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

directions

1. 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.
2. Add cumin, coriander, chicken stock, coconut milk, clam juice, and heavy cream: bring to a gentle simmer.
3. Cook, partially covered 30 minutes.
4. Add spinach, bring to a boil. Reduce heat and simmer occasionally until spinach is cooked, about 5 minutes.
5. In a blender, puree soup in batches until smooth. Transfer to a bowl. Stir in lime juice and salt to taste. Serve hot.

Reviews

[Carey C.]

I have made the soup and it is amazing! Chef Marcus is Ethiopian (/Swedish?) so the recipe is 'inspired' only. He does indicate that spinach is not the authentic green that is used. I highly recommend the recipe and the soup. I've made it for company and they enjoyed it also. It wouldn't change a thing. It's perfect!