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Villa Lodge Recipe Book:

Calalloo Soup
Date Posted: March 4th, 2003


     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

     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