Coconut Taro Leaf Soup

This is a Fijian recipe from fijitaro.com.

Ingredients:

2 tbsp oil

2 onions, chopped

3 cloves crushed garlic

4 cups taro leaves

salt to taste

2 cups coconut cream

1/4 tsp ground cloves

1 tsp freshly ground black pepper

1 tbsp chopped fresh basil, parsley, or cilantro

4 cups chicken or vegetable stock or broth

1/4 tsp crushed chili or chili sauce

Directions:

Clean and chop the taro leaves (pull the stalk out of the leaves and try to remove the central thick veins, then pinch off the tip of the leaf before chopping). (Adrienne's note: your hands might become very itchy doing this. I learned that there are calcium oxalate crystals in the raw taro leaves that act like little daggers entering your skin). In a heavy saucepan, cook onions and garlic in oil until very soft. Add all remaining ingredients except a cup of coconut cream, and cook for 30 minutes. (Adrienne's note: let it go for at least an hour to cook off the calcium oxalate crystals, or those same crystals might make your mouth and throat itchy when you eat the soup). Puree in batches in a food processor blender until smooth. Reheat before serving. Add a swirl of the reserved coconut cream to each bowl of soup. (Small cooked shrimp can be added if desired). (Flame Tree Cookbook by Sue Carruthers)