Categories: Seafood, Soups

Ingredients

• 2 tablespoons butter
• 1 medium onion, diced
• 1/2 cup chopped celery
• 1 clove garlic, minced
• 4 cups chicken stock
• 1 cup coconut milk
• 1/2 lb. smoked Ham or 1 sm. Ham hock
• 1 1/2 cups washed, coarsely chopped,firmly packed callaloo or spinach leaves
• 1 cup sliced okra
• 1 teaspoon dried thyme
• 1/4 teasp. freshly ground black pepper
• 1 congo pepper or Habanero, seeds removed, minced
• 1 pound cooked crab meat, chopped
• 1 tablespoon butter (optional)
• salt, to taste

Directions

1. In a large saucepan over medium heat, melt the 2 tablesp.butter.

2. Add the Onion, celery and garlic; saute for 2-3 mins.

3. Add the stock, coconut milk and Ham and bring to a boil. Add the callaloo, okra, thyme, ground pepper and congo pepper.

4. Cover the pot, reduce the heat to low and simmer, stirring occasionally,until the callaloo is thoroughly cooked (about 50 mins).

5. Whisk the soup until very smooth or puree it in small batches in a blender. Add the crab meat and heat thoroughly.

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