Callaloo recipe

[JOH]

This remarkable, bright green soup is often called "the national dish of T&T." It features callaloo (taro leaves or dasheen), but spinach is an excellent substitute.


Ingredients:

* 3 bundles callaloo or 3 bunches fresh spinach, washed, tough ribs removed, coarsely chopped
* 4 cups coconut milk
* 2 cups milk
* 2 cloves garlic, minced
* 2 medium onions, chopped
* 1 bunch scallions, chopped
* ¼ pound pumpkin or Hubbard squash, peeled and coarsely chopped
* ¼ pound butter or margarine
* salt and pepper to taste

Method:
In a stockpot or soup pot, combine all the ingredients and boil for 4 minutes. Reduce the heat and simmer for 40 minutes. If too thick, add more coconut milk. Remove from the heat, cool, and puree in a blender in small batches. Reheat the soup and serve.