| Calalou Chez Clara Soup - Soup
Cooking Recipes Ingredients:
1 pound fresh spinach or callaloo greens
1 pound okra, topped and tailed
1 medium-size onion, coarsely chopped
1 bouquet garni: scallions, fresh thyme, and parsley
salt and freshly ground black pepper to taste
1/2 scotch bonnet-type chilli, minced
6 1/2 cups water
1 clove garlic, minced
1/2 pound cooked ham, cut into 1/4-inch dice
juice of 3 limes
Cooking Recipes Directions
Clean the spinach or callaloo thoroughly, and remove the woody
central stems. Chop the okra and the callaloo and place them
in a large saucepan. Add the onion, bouquet garni, salt and
black pepper, chilli, and water. Bring to a boil and cook,
covered, over a medium flame for 30 minutes. Remove the mixture
from the heat and put it through a food mill until it is a
smooth purée. Replace it in the saucepan and add the
garlic, ham, and limejuice. Continue to cook over medium low
heat for 10 minutes. Do not allow the soup to come to a second
boil or it will lose its texture. Serve immediately.
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Aux Pois Rouges Soup - Soup
Cooking Recipes Ingredients:
1 pound kidney beans
2 quarts water
1/4 pound salt pork, diced
1 cup finely chopped scallions, including the green tops
2 sprigs parsley, minced
2 sprigs fresh thyme, minced
1 bay leaf, crushed
1 stalk celery, minced
1 teaspoon scotch bonnet-type chilli
salt
freshly ground black pepper to taste
1 cup hot water
6 individual shots dark Haitian rum
Cooking Recipes Directions
Pick over the beans, wash them, and put them into a large saucepan
or stockpot. Add the water and other ingredients, except the rum.
Cover and bring to a boil. Then lower the heat, and simmer for 2
1/2 to 3 hours, until the beans are very tender.
Purée the soup in a food processor or put it through a food
mill. Taste and adjust the seasonings and return the soup to the
pot, adding up to 1 cup hot water to bring the soup to a thick,
but not pasty, consistency and serve hot.
At each place, serve a cordial glass of dark Haitian rum, which
the diners should add to their soup before tasting it. |
