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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This remarkable, bright green soup is often called the national dish of T&T. It features callaloo (taro leaves or dasheen), but spinach is an excellent substitute. Ingredients:
3 bunches callaloo or 3 bunches fresh spinach, washed, tough ribs removed, coarsely chopped |
4 cups coconut milk |
2 cups milk |
2 garlic cloves, minced |
2 medium onions, chopped |
1 bunch scallion, chopped |
1/4 lb pumpkin or 1/4 lb hubbard squash, peeled and coarsely chopped |
1/4 lb butter or 1/4 lb margarine |
salt and pepper |
Directions:
1. In a stockpot or soup pot, combine all the ingredients and boil for 4 minutes. Reduce the heat and simmer for 40 minutes. If too thick, add more coconut milk. Remove from the heat, cool, and puree in a blender in small batches. Reheat the soup and serve.
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