Callaloo

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons peanut oil
• 1 medium spanish onion, chopped
• 2 garlic cloves, minced
• 2 bird chiles, seeds and ribs removed, finely chopped (can sub with 1/4 tsp crushed pepper flakes or to taste)
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons coriander seeds, crushed
• 2 cups chicken stock or 2 cups broth
• 1 cup coconut milk
• 1 cup bottled clam juice
• 1 cup heavy cream
• 2 (10 ounce) packages frozen spinach, chopped and thawed
• 2 limes, juice of, to 3 plus more
• lime juice, to taste
• 1/2 teaspoon salt

Recipe

• 1 heat oil in a dutch oven over medium-high heat. when oil is so hot it shimmers, add onion, garlic and chilies. sauté until onion is translucent, about 3 minutes.
• 2 add cumin, coriander, chicken stock, coconut milk, clam juice and heavy cream; bring to a gentle simmer. cook, partially covered, 30 minutes.
• 3 add spinach and bring to a boil. reduce heat and simmer, stirring occasionally until spinach is cooked, about 5 minutes.
• 4 in a blender, puree soup in batches until smooth. transfer to a bowl. stir in lime juice and salt to taste. serve hot.