With #SoupSeason in full swing, I assumed it was the right time to share this Callaloo Soup recipe. Loosely based mostly on recipes my associates from Grenada, Antigua, and Dominica have shared with me over time, it’s full of deep island flavors, hearty elements, and common consolation our thick and wealthy soups are identified for within the Caribbean.
You’ll Want…
1/2 lb Dasheen leaves
5 cups water
3 lbs hen (seasoned)
1 tablespoon Caribbean Green Seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon grated ginger
1 teaspoon Worcestershire sauce
1 1/2 lbs salted pigtail (ready)
2 scallions (tough chopped)
1 scotch bonnet pepper (chopped)
4-6 sprigs thyme
1 medium onion (sliced)
2 Pimento Peppers (sliced)
6 cloves garlic (smashed)
2 cups coconut milk
4 cups hen inventory
3/4 lb potato
3/4 lb dasheen (taro)
3/4 candy potato
3/4 lb eddoes
1 1/2 cups all-purpose flour
3/4 cup grated cassava
1/4 teaspoon salt
water
1 teaspoon golden brown sugar
Notes! Might I counsel you utilize the video under to observe alongside as rather more in regards to the recipe is mentioned there. You might maintain off utilizing the Scotch Bonnet pepper for those who don’t need the soup spicy.
Earlier than we get began, we have to prep every thing.
Place the salted pigtails in a deep pot with water, carry them to a boil, and cook dinner for half-hour; drain and repeat this step to take away many of the salt it was cured in and to assist tenderize them. Drain and put aside.
I used a complete hen, which I broke down into serving-sized items, however you might use any particular lower you want or have available. Season with Inexperienced Seasoning, salt, black pepper, Worcestershire sauce and ginger. Permit it to marinate whereas the pigtail cooks.
Peel the potato, eddoes, dasheen, and candy potato, lower into giant items, and wash with cool water. Since we’ll use these later, cowl them with cool water in order that they don’t grow to be discolored throughout that point.
Wash and lower the dasheen leaves (taro) into ribbons, rinse, and drain (you might also use the stems, however the ones I bought weren’t of excellent high quality). Place the ready dasheen leaves (spinach may also work) into a big soup pot with the water and produce to a boil. Cook dinner on a rolling boil for 25 minutes.
Mix or puree with a stick blender, then add the seasoned hen.
Add the ready salted pigtail items.
Now goes within the scallions, thyme, garlic, onion, pimento peppers, and scotch bonnet pepper.
Historically water is used because the braising liquid, however I get higher outcomes with hen inventory. Add the coconut milk and hen inventory and produce every thing to a boil.
Cut back to a simmer and cook dinner for 45-55 minutes. Then, add the ready potato, eddoes, dasheen, and candy potato and produce them again to a boil.
For those who want extra liquid, add water, hen inventory, or coconut milk. The latter will make the soup much more wealthy and creamy. Cook dinner for 25 minutes.
Make a comfortable dough with flour, brown sugar (non-compulsory), grated cassava (within the video, I defined that I used frozen grated cassava from the grocery retailer), 1/4 teaspoon salt, and water (add a bit at a time). Let the dough relaxation for five minutes, after which make the dumplings. Add them to the pot as you go.
Cook dinner for five minutes, then style and regulate the salt to your liking. When you’re proud of issues, you might flip off the range and luxuriate in! As defined within the video, though we boiled the pigtails 2 occasions in water, they are going to nonetheless have a little bit of remaining salt.
Attempt to not over-stir the soup close to the top as you may simply break down the dasheen and candy potatoes, and the soup might go extraordinarily thick on you, particularly because it cools.
Do you personal a replica of my Soup Season, Caribbean Comfort Food In a Bowl cookbook?
The remaining soup (sure, it’s a big pot, as historically completed within the Caribbean) will be frozen and reheated with success.
Supply:www.caribbeanpot.com
