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Villa Lodge Recipe Book:


Calalloo Soup
Date Posted: March 4th, 2003

Ingredients:

     2 bundles calalloo
1 small onion
1 small sweet pepper
6 cups chicken stock
2 leaves thyme
1 clove garlic (large)
2 tsp vegetable oil

Directions:
     Clean and cut calalloo in cubes or chunks. In large saucepan heat oil, gradually put onions, sweet pepper, thyme and garlic in pan. Cook until tender, then add calalloo and 3 cups chicken stock, simmer for 10 minutes. Remove from heat and blend.

Put blended mixture in saucepan, add remaining chicken stock, salt and pepper to taste and cook for 5 minutes.

Serves 8
 
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Villa Lodge Hotel
Indian Bay P.O. Box 1191
St. Vincent and the Grenadines, Eastern Caribbean


Local: 784-458-4641 or Toll Free: 1-800-448-8355
Fax: 784-457-4468 or Email: frontdesk@villalodge.com