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Caribbean Calilou Soup

1/2 pound (225 g) bacon, cut into small bits
1 medium onion, diced
1 red bell pepper, diced
2 ribs celery, diced
1 pound (455 g) okra, ends trimmed off, sliced 1/2-inch thick
1 tablespoon (10 g) chopped garlic
1/4 cup (32 g) all-purpose flour
2 quarts (2 L) Vegetable Stock or Chicken Stock
1 tablespoon (15 ml) Jamaican Picka peppa sauce, or substitute Worcestershire sauce
2 cans (14 ounce, or 397 g) unsweetened coconut milk
2 tablespoons (4.8 g) chopped fresh thyme, or 2 teaspoons (5.5 g) dried thyme
2 bay leaves
1 pound (455 g) best-quality crabmeat, picked over for shells
4 pound (115 g) baby spinach
Kosher salt and freshly ground black pepper
2 tablespoons (30 ml) hot pepper sauce (optional)


In a large soup pot, cook the bacon until crispy and brown, pouring off excess fat (youll need 1/4 cup, or 60 ml). Add the onion and cook in the bacon mixture until softened but not brown, about 5 minutes. Add the pepper, celery, okra, and garlic. Stir well to combine. Add the flour and cook the mixture about 5 minutes, stirring, to remove the raw flour taste. Add the stock and Pickapeppa or Worcestershire. Add the coconut milk, thyme, and bay leaves and simmer 15 minutes. Just before serving, stir in the crabmeat. Add the spinach leaves and heat through until spinach is wilted, about 2 minutes. Season with salt and pepper to taste and add hot pepper sauce, if using. Serve piping hot.

Source: www.cookstr.com