Chef Marcus Samuelsson's Take on Callaloo

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: 40 mins
• Serves: 4
• Yields: 8 cups

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.