Soupe Joumou
Ingredients
Epis Seasoning
- 2 green bell peppers, stemmed, seeded and chopped coarsely
- 1 red bell pepper, stemmed, seeded and chopped coarsely
- 1/2 yellow onion, peeled and cut in chunks
- 2 habanero chili peppers, seeds and veins removed (use gloves)
- 3 green scallions, roots removed, coarsely chopped
- 1 celery stalk, including leaves
- 1 bunch parsley
- 6 fresh thyme sprigs
- 8 cloves garlic
- Juice of 1 lime
- 1/2 cup extra-virgin olive oil
- 2 teaspoons sea salt
Soupe Joumou
- 1 cup Epis Seasoning (recipe follows)
- 1 1/2 lbs beef chuck or stew meat, cut into 1/2-inch pieces
- 3 tablespoons vegetable oil
- 1 large onion, minced
- 3 scallions, roots removed, chopped medium fine
- 4 large garlic cloves, peeled and chopped
- 1 celery stalk, including leaves, minced
- 4 cups calabaza, butternut or kabocha squash or Jamaican pumpkin, peeled, seeded and cut into 1-inch chunks
- 2 carrots, peeled and cut into 1/4-inch rounds
- 1 Scotch bonnet pepper, whole
- 1/2 teaspoon grated nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon freshly ground black pepper
- 2 teaspoons sea salt
- 1 quart beef stock
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 cup freshly chopped parsley
- 1 potato, peeled and cut into 1/2-inch dice
- 1 malanga root, peeled and cut into 1/2-inch dice
- 1 turnip, peeled and cut into 1/2-inch dice
- 2 cups green cabbage, sliced thinly
- 1 cup elbow macaroni or penne pasta
- Juice of one lime
Instructions
- Serves 6-8 This hearty soup uses lots of veggies, available locally in the winter. Scotch bonnet pepper adds heat, so adjust according to your taste.
- Make Epis Seasoning: Combine all ingredients in food processor or blender and process until smooth. Store in a jar in the refrigerator. Combine beef with half of epis seasoning and marinate for at least two hours. In a large, heavy pot, heat oil and add beef. Brown and turn. Remove beef from oven and set aside. In same pot, add onion and scallions, and cook until translucent. Add garlic, celery, calabaza, carrots, Scotch bonnet pepper, remaining epis, nutmeg, cloves, pepper and sea salt. Cook for a few minutes, then add stock, bay leaves and thyme. Bring to a boil, then reduce heat to low, cover and simmer until squash is tender. Remove hot pepper, bay leaves and thyme. Puree soup using a stick blender, food processor or blender. Simmer over low heat for 45 minutes. Add parsley, potato, malanga and turnip and cook until vegetables are tender, about 15 minutes. Add cabbage. Cook for 8 minutes more. Remove from heat and stir in lime juice. Cook macaroni separately in boiling salted water until done, drain, and add to soup. Taste for salt and pepper.
