“The New Book of Soups” by the Culinary Institute of America

The Culinary Institute of America (the food CIA) has updated one of their cookbooks to create The New Book of Soups (Lebhar-Friedman $35.00) with over 160 new and improved, recipes created by the chefs at The CIA.

Here’s a sample recipe, it’s for Callaloo – the greens of the taro root,  popular in the Caribbean, where it is cooked and eaten in much the same way as collard or turnip greens are in the Southeastern United States. You can purchase Callaloo at Caribbean markets — or substitute spinach.

Callaloo

5 oz slab bacon, rind removed, cut into small dice
3/4 c minced onion
2 garlic cloves, minced
2 qt chicken broth
4 c sliced okra
1 1/2 c coarsely chopped taro greens
1 Scotch bonnet chile, pricked with a fork and left whole
4 t fresh thyme leaves, coarsely chopped, or 2 t dried
Salt to taste
Freshly ground black pepper to taste
10 oz crabmeat, picked over for shells
3 scallions, sliced
3/4 c coconut milk
Juice of 2 limes, or more to taste

Cook the bacon in a soup pot over medium heat until crisp, about 8 minutes. Add the onion and garlic and cook, stirring occasionally, until softened, about 3 minutes.

Add the broth, okra, greens, chile, and thyme along with a pinch of salt and pepper. Bring to a simmer and cook for 30 minutes.

Just before serving, remove the chile and add the crabmeat, scallions, coconut milk, and lime juice. Season to taste with salt and pepper. Serve in heated bowls.

Makes 8 servings