---------- Recipe via Meal-Master (tm) v8.01
       Title: Callaloo Soup
  Categories: Soups, Caribbean, Vegetables
       Yield: 6 servings
       1 bn Dasheen, cleaned & deveined
       6 ea Fresh okras, trimmed
       1 lg Plantain, cubed
       1 ts Oregano
       5 ea Scallions, chopped
       6 ea Cloves, pounded
       2 ea Tomatillos, husked &
            -- quartered, optional
       2 ea Garlic cloves, pressed
       1 lb Yam, peeled & diced
            Salt & pepper
            Scotch bonnet, to taste
   Combine all but the last three ingredients in a pot with 2 quarts of
   boiling water.  Simmer for 1 1/2 hours.
   Meanwhile, simmer the yam in lightly salted water until just tender.
   Drain the water & reserve the vegetables.
   Allow the soup to cool slightly.  Strain the stock & set aside.
   Puree the cooked solids & return to the pot.  Add enough of the
   reserved stock to form a syrupy consistency.  In a small pan, reduce
   the remaining stock until thickened & add it to the soup.
   Add the salt, pepper & Sctoch bonnet.  Simmer for 1 hour.  5 minutes
   before serving, add the diced yams.  Heat through & serve.
   VARIATIONS: Replace the dasheen with 1 bunch of spinach.
   Replace the yams with either malanga or dasheen root.  Cook in the
   same way.
   Virginie & George Ebart, “Down-Island Caribbean Cookery”