Wiki how making Haitian independance soup

 

Step. 1 / Ingredients needed for soup joumou, Haitian independence soup

·    2 cloves garlic

·    2 scallions, sliced, plus more for garnish

·    ¹⁄₄ cup roughly chopped parsley

·    ¹⁄₂ tsp. dried thyme

·    1 medium shallot, sliced

·    1 scotch bonnet chile, stemmed and seeded

·    Juice of 1 lime, plus wedges for serving

·    Kosher salt and freshly ground black pepper, to taste

·    1 lb. beef chuck, cut into 1/2" pieces

·    2 tbsp. olive oil

·    8 cups beef stock

·    2 carrots, cut into 1 1/2" pieces

·    2 stalks celery, cut into 1 1/2" pieces

·    1 small leek, trimmed, halved lengthwise and cut into 1 1/2" pieces; rinsed

·    1 small yellow onion, cut into 1 1/2" pieces

·    1 large Yukon gold potato, peeled and cut into 1 1/2" pieces

·    1 medium turnip, peeled and cut into 1 1/2" pieces

·    ¹⁄₂ small green cabbage, cored and cut into 1 1/2" pieces

·    ¹⁄₂ small kabocha squash, cut into 1" pieces

 

Step. 2Preparation of ingredients / Puree garlic, scallions, parsley, thyme, shallots, chile, juice, salt and pepper, and ¹⁄₂ 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.

Remove beef from marinade and dry with paper towels; set aside. 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 and bring to a boil; reduce heat to medium, and cook, stirring occasionally, until beef is tender, about 1 ¹⁄₂ hours. Add carrots, celery, leeks, onion, potatoes, turnips, and cabbage; cook, slightly covered and stirring occasionally, until vegetables are tender, about 20 minutes.

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 ¹⁄₂ cup cooking liquid and transfer squash and liquid to a blender; puree until smooth and set aside. When vegetables are tender, uncover, and stir in reserved squash puree; cook, stirring occasionally, until soup is slightly thick, 5–10 minutes more; season with salt and pepper and serve with scallions and lime wedges.