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  Callaloo soup
 
Yield: 6 Servings
 
1 bn Dasheen cleaned & deveined      6 ea Fresh okras trimmed
1 lg Plantain cubed      1 ts Oregano
5 ea Scallions chopped      6 ea Cloves pounded
2 ea Tomatillos husked & -- quartered optional      2 ea Garlic cloves pressed
1 lb Yam
 peeled & diced Salt & pepper Scotch bonnet to taste Combine all but the last three ingredients in a pot with 2 quarts of boiling water. Simmer for 1 1/2 hours. Meanwhile simmer the yam in lightly salted water until just tender. Drain the water & reserve the vegetables. Allow the soup to cool slightly. Strain the stock & set aside. Puree the cooked solids & return to the pot. Add enough of the reserved stock to form a syrupy consistency. In a small pan reduce the remaining stock until thickened & add it to the soup. Add the salt pepper & Sctoch bonnet. Simmer for 1 hour. 5 minutes before serving add the diced yams. Heat through & serve. VARIATIONS: Replace the dasheen with 1 bunch of spinach. Replace the yams with either malanga or dasheen root. Cook in the same way. Virginie & George Ebart Down-Island Caribbean Cookery

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