Cream of Callaloo Soup
4 cups Callaloo (chopped)
2 tbsps Cooking Oil
1 tsp Cayenne Pepper
2 cloves Garlic (minced)
1 tsp. Thyme Leaves (dried) or 2 tsps. Fresh
1 qt. Milk
½ cup Butter
¾ All-Purpose Flour
1 qt Chicken Broth
Optional: ½ lb. Med. Shrimp (shelled and deveined)
In large skillet, heat the oil and saute the onion, garlic and thyme till limp. Add callalloo, a sprinkling of salt and cayenne, cover and steam for several minutes. Set callalloo aside.
In saucepan, over low heat, melt butter and then add flour. Cook stirring, until the roux forms vigorous bubbles. Slowly add the milk,( it shouldn’t be cold), whisking continuously so that no lumps form and mixture comes to a gentle boil. Add chicken broth and spinach. Bring to a boil, then lower heat and let soup gently simmer. If using the shrimp, add now and bring soup back to a boil, stirring occasionally. Taste for salt and add more pepper if desired. Serve hot. Serves 8.
About the Author
Joan Lue is a Jamaican chef, caterer, pastry baker and cake decorator who loves to make use of the flavours found in Jamaica in exciting and delicious ways. Traditional Jamaican recipes and a glossary of local fruits and vegetables appear in her cookbook Cook Jamaican! that’s illustrated with beautiful colour photos. The book can be bought on Amazon.com. The Hummingbird Cake Recipe appears on Joan Lue’s website.