Chef Marcus Samuelssons Take On Callaloo Recipes

CHEF MARCUS SAMUELSSON'S TAKE ON CALLALOO

Chef Marcus Samuelsson's Take on Callaloo image

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

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

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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