Callaloo Soup

Callaloo is the name of the taro root's edible green leaves. A popular green throughout the Caribbean, callaloo is not well-known or widely available in this country. Fresh spinach makes a perfectly acceptable substitute.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 25 mins

Callaloo Soup

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Directions

  1. In a large saucepan, cook bacon over medium heat for 5 to 6 minutes or until crisp. Remove bacon from pan with a slotted spoon; set aside. Drain all but 1 tablespoon of the bacon drippings. Add onion, celery, habanero, and garlic to pan. Cook and stir for 4 to 5 minutes or until vegetables are tender.
  2. Carefully add broth to pan. Increase heat to medium-high and bring to boiling. Add okra to pan. Reduce heat and simmer, covered, for 10 minutes. Add shrimp and simmer, covered, 5 minutes more or until opaque. Stir in spinach and heat through. Stir in cooked bacon. Season to taste with salt. Makes 4 servings.

From the Test Kitchen

*Note:

Because hot peppers, such as habaneros and other chiles, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands well with soap and water.

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Nutrition Facts (Callaloo Soup)

  • Per serving:
  • 122 kcal ,
  • 7 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 40 mg chol. ,
  • 541 mg sodium ,
  • 5 g carb. ,
  • 3 g fiber ,
  • 1 g sugar ,
  • 9 g pro.

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