eric ripert of le bernardin

Calalloo soup with okra
Serves 4-6

The Soup:

1 pound calalloo, washed
4 cups water
I small onion, chopped
1 thyme sprig
1 clove garlic
½ hot pepper, seeded
Finely ground sea salt and pepper, to taste

The Garnish:

1 cup okra, stem removed and cut into 3 pieces
1/3 cup water
1 thyme sprig
1 small clove garlic
Sea salt and freshly ground pepper, to taste


1. Remove the thick stems of the calalloo and chop roughly. Place in a large pot and add water, onion, hot pepper, thyme and garlic. Season lightly.
2. Cover and simmer for 40 minutes.
3. To cook the okra, put the water in the pot with the garlic and thyme. Season the water with salt and pepper. Add the okra and cook for 2 minutes. Remove the okra and reserve.
4. Remove the thyme sprig and hot pepper from the calalloo. Puree the soup in a blender or food processor. Reheat and adjust seasoning.
5.To serve divide the okra between each bowl and pour soup. Serve immediately.