Cookbook:Soup Joumou (Haitian Beef and Squash Soup)

Soup Joumou (Haitian Beef and Squash Soup)
Category	Soup recipes
Difficulty

Cookbook | Ingredients | Recipes

Ingredients

• 2 cloves garlic
• 2 scallions, sliced, plus more for garnish
• ¼ cup roughly-chopped parsley
• ½ tsp dried thyme
• 1 medium shallot, sliced
• 1 scotch bonnet chile, stemmed and seeded
• Juice of 1 lime, plus wedges for serving
• Salt, to taste
• Freshly-ground black pepper, to taste
• 1 lb beef chuck, cut into ½-inch pieces
• 2 tbsp olive oil
• 8 cups beef stock
• 2 carrots, cut into 1½-inch pieces
• 2 stalks celery, cut into 1½-inch pieces
• 1 small leek, trimmed, halved lengthwise and cut into 1½-inch pieces; rinsed
• 1 small yellow onion, cut into 1½-inch pieces
• 1 large Yukon gold potato, peeled and cut into 1½-inch pieces
• 1 medium turnip, peeled and cut into 1½-inch pieces
• ½ small green cabbage, cored and cut into 1½-inch pieces
• ½ small calabaza or kabocha squash, cut into 1-inch pieces

Procedure

1. Purée garlic, scallions, parsley, thyme, shallots, chile, juice, salt and pepper, and ½ cup water in a blender until smooth; mix with beef in a bowl, cover with plastic wrap, and refrigerate at least 4 hours or overnight.
2. Remove beef from marinade and dry with paper towels; set aside.
3. Heat oil in a 8 qt saucepan over medium-high heat. Add beef; cook, turning as needed, until browned, about 8 minutes. Add stock and bring to a boil; reduce heat to medium, and cook, stirring occasionally, until beef is tender, about 1½ hours. Add carrots, celery, leeks, onion, potatoes, turnips, and cabbage; cook, slightly covered and stirring occasionally, until vegetables are tender, about 20 minutes.
4. Meanwhile, bring squash and 2 cups water to a boil in a 2 qt saucepan over high heat; reduce heat to medium-low and cook, covered, until squash is tender, about 10 minutes. Drain, reserving ½ cup cooking liquid and transfer squash and liquid to a blender; purée until smooth and set aside. When vegetables are tender, uncover, and stir in reserved squash purée; cook, stirring occasionally, until soup is slightly thick, 5–10 minutes more
5. Season soup with salt and pepper and serve with scallions and lime wedges.