Callaloo Soup

Serves 6–8 / DeSoleil’s chef Bradley Taylor makes this traditional soup with callaloo, a green leaf vegetable similar to taro and often compared to spinach (both taro leaf and spinach make fine substitutes). Look for fresh callaloo or taro leaves at West Indian or Asian markets. For added elegance, add a half-pound of crabmeat. Serve hot with cornbread.

4 cups callaloo or taro leaf and stem, finely chopped 4 teaspoons butter 2 tablespoons chopped garlic 1/4 cup chopped onion 8 cups low-salt chicken or vegetable stock, divided 2 tablespoons coconut cream (with sugar) 2 tablespoons grated Parmesan cheese 1/4 teaspoon freshly grated nutmeg Angostura bitters or hot pepper sauce, to taste (optional)

1. Rinse callaloo in a colander and drain all excess water. In a soup pot, heat butter with garlic and onion. Sauté until onions are golden brown, being careful not to let onions burn or stick to the pot. Carefully add 2 cups of the stock and callaloo; simmer 20 minutes, stirring often. Reduce until mixture thickens and almost all liquid is gone. Remove from heat.

2. When cool, purée in a food processor or blender, then return to pot. Add remaining 6 cups stock and bring to a slow boil. Add coconut cream, cheese, and nutmeg and stir well. Flavor to taste with Angostura bitters or hot pepper sauce.