Callaloo

• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 1 medium onion, coarsely chopped
• 2 tablespoons coarsely chopped garlic
• 4 slices of bacon, coarsely chopped
• 1/2 pound callaloo (see Note) or spinach, stemmed, leaves cut into 1/2 -inch ribbons
• 1/4 cup plus 2 tablespoons basil
• 1/4 cup flat-leaf parsley leaves
• 2 tablespoons celery leaves
• 4 cups water
• 1/2 cup heavy cream
• Salt and freshly ground pepper

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

unsalted butter, vegetable oil, onion, garlic, bacon, or spinach, basil, flatleaf parsley leaves, celery, water, heavy cream, salt

Taken from www.foodandwine.com/recipes/callaloo (may not work)