Chef Marcus Samuelsson's Take on Callaloo |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 30 |
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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. 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.
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