CREAMED CALLALOO SOUP

INGREDIENTS 4 lb callaloo 1 large onion, thinly sliced 4 cups boiliing chicken stock ( can be made with boullion cubes ) 2 sticks celery, thinly sliced 1 1/2 to 2 cups evaporated milk Lemon Juice Tabasco Generous pinch of ground cloves, salt, freshly ground black pepper Garnish: 8 - 12 thin lemon slices Salted whipped cream Finely chopped chives or scallions

METHOD: 1. Put callaloo in a large saucepan with celery and onion. 2. Pour in boiling chicken boullion. 3. Bring to a boil again. 4. Simmer 15 minutes until vegetables are very soft. 5. Blend soup to a puree in a blender or rub through a fine sieve. 6. Season soup to taste with cloves, salt and pepper. 7. Add lemon juice and dash of tabasco, if desired. 8. Thin down to the desired consistency with milk. 9. Reheat very gently, stirring. 10. Be careful not to let the soup boil. At serving time, garnish each bowl with a thin slice of lemon, topped with a dab of salted whipped cream and sprinkled with finely chopped chives or scallions. Serves 8 to 12.