Callaloo

Directions

1. 1
   In a large saucepan, melt the butter in the oil.
2. 2
   Add the onion and cook over moderate heat until softened, about 3 minutes.
3. 3
   Add the garlic and cook, stirring, until softened but not browned, about 2 minutes.
4. 4
   Add the bacon and cook, stirring frequently, until the fat is rendered, about 5 minutes.
5. 5
   Add the callaloo, basil, parsley and celery leaves and cook over moderately high heat, stirring occasionally, until the greens are wilted and barely tender, about 7 minutes.
6. 6
   Add the water to the saucepan and bring to a boil.
7. 7
   Cover and cook over moderate heat until the greens are soft, about 10 minutes.
8. 8
   Puree the soup in batches in a blender until perfectly smooth.
9. 9
   Return the soup to the saucepan, add the cream and season with salt and pepper.
10. 10
    Bring to a simmer and then serve in soup plates.