Callaloo Soup

Recipe View Prepare the Callaloo: Thoroughly wash the callaloo leaves. Remove and discard any thick or tough stems. Roughly chop the leaves and place them into a large, heavy-bottomed saucepan. (Prep time: 15 minutes)

Recipe View Build the Flavor Base: Add the diced salt beef and crabmeat to the saucepan, followed by the chicken stock, chopped onion, minced shallots, chopped chile pepper, black pepper, and dried thyme. (Prep time: 5 minutes)

Recipe View Simmer to Perfection: Cover the saucepan and bring the soup to a simmer over medium heat. Reduce the heat to low and let it simmer gently until the salt beef is tender and the flavors have melded together beautifully. (Cook time: Approximately 35 minutes)

Recipe View Add the Okra: Add the sliced okra to the soup and continue to cook until the okra is tender but not mushy. (Cook time: Approximately 8 minutes)

Recipe View Purée for a Velvety Texture: Carefully remove and discard the chile pepper (or leave it in if you prefer a spicier soup – use caution!). Use an immersion blender to purée the soup until it reaches a smooth, velvety consistency. Alternatively, you can carefully transfer the soup to a regular blender in batches. (Blend time: 5 minutes)

Recipe View Adjust and Serve: Taste the soup and adjust the seasonings as needed. Add salt and pepper to your liking. Ladle the hot callaloo soup into bowls and serve immediately. (Prep time: 2 minutes)