Calalou Chez Clara Soup

Ingredients Edit

• 1 lb fresh spinach or callaloo greens
• 1 lb okra, topped and tailed
• 1 medium-size onion, coarsely chopped
• 1 bouquet garni: scallions, fresh thyme, and parsley
• salt and pepper to taste
• ½ scotch bonnet-type chile, minced
• 6½ cups water
• 1 clove garlic, minced
• ½ lb cooked ham, cut into ¼-inch dice
• juice of 3 limes

Directions Edit

1. Clean the spinach or callaloo thoroughly, and remove the woody central stems.
2. Chop the okra and the callaloo and place them in a large saucepan.
3. Add the onion, bouquet garni, salt and black pepper, chile, and water.
4. Bring to a boil and cook, covered, over a medium flame for 30 minutes.
5. Remove the mixture from the heat and put it through a food mill until it is a smooth purée.
6. Replace it in the saucepan and add the garlic, ham, and lime juice.
7. Continue to cook over medium low heat for 10 minutes.
8. Do not allow the soup to come to a second boil or it will lose its texture.
9. Serve immediately.