1 pound callaloo or spinach
2 tablespoons olive oil
1 pound onions, small dice
6 ounces green onions, chopped fine
2 garlic cloves, minced
1 quart coconut milk
1 pint milk
1 pound fresh pumpkin, peeled, seeded, small dice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound crab meat
Servings: 8
1. Wash the callaloo or spinach. Remove the stems and tough ribs and chop coarsely.
2. Heat the oil in a rondeau and sweat the onion. Add the green onions and garlic, and sweat for 2 more minutes. Add the callaloo or spinach, coconut milk, milk, pumpkin, salt and pepper. Bring the soup to a boil and reduce to a simmer. Cook for 30 minutes.
3. Purée half of the soup in a blender, food processor or food milk. Return it to the pot with the remaining soup.
4. Pick over the crab meat to remove any bits of shell and add the meat to the soup. Adjust the seasonings and serve.
Yield: 2 quarts
2 tablespoons olive oil
1 pound onions, small dice
6 ounces green onions, chopped fine
2 garlic cloves, minced
1 quart coconut milk
1 pint milk
1 pound fresh pumpkin, peeled, seeded, small dice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound crab meat
Servings: 8
1. Wash the callaloo or spinach. Remove the stems and tough ribs and chop coarsely.
2. Heat the oil in a rondeau and sweat the onion. Add the green onions and garlic, and sweat for 2 more minutes. Add the callaloo or spinach, coconut milk, milk, pumpkin, salt and pepper. Bring the soup to a boil and reduce to a simmer. Cook for 30 minutes.
3. Purée half of the soup in a blender, food processor or food milk. Return it to the pot with the remaining soup.
4. Pick over the crab meat to remove any bits of shell and add the meat to the soup. Adjust the seasonings and serve.
Yield: 2 quarts
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