Callaloo Soup

1 ham hock or shank

1 yellow onion, cut in half

1 medium carrot, cut in half

1 stalk celery

1 bay leaf

1 sprig thyme

1 clove garlic

3 T (45 g) butter

¼ C (35 g) yellow onion, chopped

1¼ tsp (4 g) garlic, crushed

¾ tsp (2 g) thyme leaves, chopped

¾ C (70 g) okra, sliced crosswise 3/8 inch (1 cm)

8 oz (226 g) spinach, chopped

Salt and pepper to taste

2 T (30 g) butter

¼ C (35 g) onion, finely chopped

1¼ tsp (4 g) garlic, finely chopped

¾ tsp (2 g) thyme leaves, finely chopped

1 T (10 g) red bell pepper, seeds removed and finely chopped

6 oz (175 g) lump crabmeat

Zest of 1 lemon

Salt and pepper to taste

2 tsp (10 ml) olive oil

⅓ C (50 g) red bell pepper, seeds removed and finely sliced

Cover hock with water in a large saucepan; bring to a boil; add next six ingredients and simmer 45 minutes or until tender, skimming any foam. Remove from heat; set aside to cool. Strain, reserving 1¾ C (425 ml) of cooking liquid for soup. Pick ham from bone [yield approx. ⅓ C (87 g)]; reserve.

Place butter in a large saucepan over medium low; add onions and garlic and cook, stirring frequently, 2 minutes or until soft. Stir in thyme and okra; cook 3 minutes. Add reserved ham cooking liquid and spinach, stirring to combine. Cover; cook until tender, about 5 minutes; remove from heat. Working in batches, transfer to a blender and process until smooth and thick. Season to taste with salt and pepper. Keep hot until serving.

Place butter in a large skillet over medium low heat; add onions and cook, stirring frequently, for 3 minutes. Add garlic, thyme and bell pepper and cook, stirring frequently, 2 minutes. Stir in crabmeat, lemon zest and reserved ham and cook, stirring frequently, 4 minutes. Remove from heat; season to taste with salt and pepper.

Place olive oil in a medium skillet over medium heat; add bell pepper and cook, stirring frequently, 2 minutes.

Place some crab and ham on the bottom of shallow soup bowls; pour soup around. Garnish with red bell pepper.