It's Saturday!
While Callaloo is mostly eaten steamed, the dark leafy vegetable packed with iron,potassium and protein can make fabulous soup.
While most people frown at veggie soups this one is super delicious and could make you callaloo fanatic!
Here's what you'll need:
1 bundle of Callaloo
1 quart Chicken Broth
1 quart Milk
3/4 tbs All Purpose Flour
2 Cloves Garlic
2 tbs Cooking Oil
1 Scotch Bonnet Pepper or 1 tsp Cayenne Pepper
1 tsp. Thyme Leaves (dried) or 2 tsps. Fresh
½ cup Butter
Salt
Preparation:
Chop up the bundle of callaloo
Dice finely garlic.
Dice finely scotch bonnet pepper
Directions:
In a skillet, on medium heat the oil and sautee onion, garlic and scotch bonnet for 1-2 minutes.
Add callaloo to the pot and let steam for 2 minutes. Remove and cool.
Blend callaloo with 1/2 quart chicken broth.
In saucepan, on low heat, melt butter and then add flour- stirring constantly.
Slowly add milk to your butter and flour mixture, whisk continuously to avoid lumps. Also add in the other half of the chicken broth.
Next add blended callaloo mixture,on medium heat allow to cook for 3-5 minutes; then lower heat and let soup gently simmer for 1- 2mins. Add salt to taste
Remove from stove and serve.
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