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.
Provided by WizzyTheStick
Categories Vegetable
Time 40m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 531, Fat 44.9, SaturatedFat 27.4, Cholesterol 86.9, Sodium 771.4, Carbohydrate 26.2, Fiber 7.5, Sugar 10.6, Protein 13.7
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