Callaloo Soup I

Description
This is a traditional West Indian recipe, which will vary slightly from island to island.........this version is from Trinidad. Don't be put off by the look..it tastes delicious. ( I don't cook with salt, so some may need to be added for personal taste.)

Ingredients

 * 1 bunch dasheen leaves (leaves of the taro plant....found in tropical Australia, optional)
 * 1 bunch silver beet
 * 12 ounces okra, cut into rounds (approx 15)
 * 3 cloves garlic, chopped
 * 1 whole scotch bonnet peppers (yellow squat looking)
 * 1 bunch spring onions, peeled and chopped
 * 1 sprig thyme, leaves only
 * 1 tablespoon olive oil
 * 500 g crabmeat or 6 small crabs, backs removed and cleaned and cut in ½" pieces
 * 250 g streaky bacon, cut into small pieces
 * 2 – 2½ cups chicken stock or vegetable stock

Seasoning

 * 3 – 5 drops of west Indian hot pepper sauce

Directions

 * 1) Put oil and bacon pieces in stockpot and cook bacon crispy.
 * 2) Add onion and garlic and seasonings, sauté
 * 3) Add stock, okra, silver beet and whole pepper.
 * 4) Bring to boil, then simmer until all vegetables are soft—approx 1 - 1½ hours — being very careful not to burst the whole pepper.
 * 5) With spoon carefully remove pepper and discard.
 * 6) Using an electric beater (or hand held swizzle stick) beat soup until vegetables are mashed down — do not purée.
 * 7) Return pot to heat, and add crabmeat / crabs
 * 8) Simmer until cooked.
 * 9) Serve hot.
 * 10) Wear a bib to keep front clean when eating crabs, and sucking crabmeat from legs — enjoy!.