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Callaloo soup

Yield: 6 Servings

Ingredients:

• 1 bn Dasheen cleaned & deveined
• 6 ea Fresh okras trimmed
• 1 lg Plantain cubed
• 1 ts Oregano
• 5 ea Scallions chopped
• 6 ea Cloves pounded
• 2 ea Tomatillos husked & -- quartered optional
• 2 ea Garlic cloves pressed
• 1 lb Yam

Instructions:

peeled & diced Salt & pepper Scotch bonnet to taste Combine all but the last three ingredients in a pot with 2 quarts of boiling water. Simmer for 1 1/2 hours. Meanwhile simmer the yam in lightly salted water until just tender. Drain the water & reserve the vegetables. Allow the soup to cool slightly. Strain the stock & set aside. Puree the cooked solids & return to the pot. Add enough of the reserved stock to form a syrupy consistency. In a small pan reduce the remaining stock until thickened & add it to the soup. Add the salt pepper & Sctoch bonnet. Simmer for 1 hour. 5 minutes before serving add the diced yams. Heat through & serve. VARIATIONS: Replace the dasheen with 1 bunch of spinach. Replace the yams with either malanga or dasheen root. Cook in the same way. Virginie & George Ebart Down-Island Caribbean Cookery

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