Callaloo Soup | Cruise Scoop

Ingredients

• 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
• 2 tsp (10 ml) olive oil
• ⅓ C (50 g) red bell pepper, seeds removed and finely sliced