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THE GLEANER’S EASTER COOKBOOK 2016

10

SOUPS

Ingredients:

2 bundles (12 oz) callaloo

1lb coco, cut up (sweet potato

may be substituted)

1

/

2

cup onion

2 small Irish potatoes, cut up

(optional)

12oz beef salted meat

1tsp garlic

1tbsp salt

1

/

2

cup scallion chopped

1

/

2

tsp all purpose seasoning

1

/

4

tsp pepper

2 cups coconut milk

8 cups water

1tbsp butter

spinners

Method:

1. Cut salt meat; soak for one

hour.

2. Boil salt and fresh meats

together for

1

/

2

hour.

3. Cut callaloo leaves; wash thor-

oughly.

4. Add to beef; bring all to boil.

5. Add remaining ingredients;

adjust seasoning.

6. Reduce heat; cook until meat

and vegetables are tender.

7. Add dumplings and cook for

another 15 minutes.

Callaloo Soup

Cream of crab soup

Ingredients:

1 chicken bouillon cube

1 cup boiling water

1 cup butter

1

/

4

cup chopped onion

3bsp flour

1

/

4

tsp celery salt

1 dash fresh ground black pepper

1 quart milk

1 pound crab meat, cleaned

and sorted

chopped fresh parsley

Method:

1. Dissolve bouillon cube in boiling

water.

2. Add butter to saucepan. Sauté

onion until soft.

3. Stir in flour, celery salt, and fresh

ground black pepper.

4. Gradually stir in milk and chicken

bouillon. Stirring constantly, sim-

mer until soup thickens.

5. Gently fold in crab meat.

6. Cook until heated through.

7. Garnish individual servings with

chopped fresh parsley.