Soup Joumou Recipes

SOUP JOUMOU

Steps:

• Prepare the epis seasoning: Combine all of the ingredients in a blender and purée. Use epis or transfer to a large jar and refrigerate for up to 6 weeks. (Similar to sofrito, epis is versatile and adds extra kick and flavor. It can be used to marinate beef, fish or chicken, or stirred into rice or soup.)
• Prepare the soup: Rinse the beef with lukewarm water, then transfer the meat to a large bowl. Add the lime juice and rub it into the meat until coated. Add 5 tablespoons epis seasoning and toss to coat. Cover and refrigerate to marinate, ideally overnight or for at least 30 minutes.
• When ready to cook, purée the calabaza squash with 1 cup water in a blender; set aside.
• In a large pot, heat the oil over medium. Add the meat with its marinade, the tomato paste and bouillon cube, crushing it between your fingertips. Cook the meat, stirring occasionally, until the mixture caramelizes and darkens, about 10 minutes. Transfer the meat to a bowl to set aside.
• Add 6 cups water to the pot and bring to a boil over high heat. Stir in the squash purée, potatoes, cabbage, carrots, onion, celery, scallions, parsley, Scotch Bonnet pepper, thyme, salt and pepper, and bring to a boil again. Stir in the meat with its juices.
• Once the mixture comes to a boil, cover the pot, reduce the heat to simmer over low, and cook for 30 minutes, stirring occasionally.
• Remove and discard the Scotch bonnet pepper. (Do not let it burst. If it does, your soup will be very spicy!) Stir in the vermicelli. Cook, stirring occasionally, for another 10 minutes.
• Meanwhile, prepare the dumplings: Combine the flour, oil, salt, pepper and 1/2 cup water in a medium bowl and stir to combine. (You can knead slightly, if needed, to get the dough to come together.) Take about 1 tablespoon of dough and roll it between your palms into an elongated shape the width of your palm, about 4 inches long. Add the dumpling to the soup and continue to make dumplings with the remaining dough, dropping them into the soup as they are rolled. Cook over low heat, stirring occasionally, until dumplings are softened and cooked through but still firm, 15 to 20 minutes.
• If the soup is too thick for your taste, stir in water, about 1 cup or as desired. Remove pot from heat and serve warm.

HAITIAN BEEF AND PUMPKIN SOUP (SOUP JOUMOU)

Steps:

• Pour 1 cup vinegar into a large bowl. Swish beef shank and stew beef in vinegar to rinse. Transfer beef to a colander and rinse with water.
• Stir Epis Seasoning Base, lime juice, and seasoned salt in another large bowl. Add beef, toss to coat, and let marinate at least 30 minutes, preferably overnight.
• Heat 5 cups broth in very large stock pot over medium. Add marinated beef and bones, cover, and simmer until meat is beginning to soften, about 40 minutes.
• Add squash to pot on top of beef, cover, and return to a simmer. Cook until squash is fork-tender, 20-25 minutes. Using tongs or a slotted spoon, transfer squash to a blender. Add 4 cups broth and purée until smooth. Return to pot and bring to a simmer.
• Add potatoes, carrots, cabbage, onion, celery, leek, turnips, chile, rigatoni, cloves, garlic powder, onion powder, 2 1/2 tsp. salt, 1/2 tsp. pepper, a pinch of cayenne, parsley, if using, thyme, if using, and remaining 6 cups broth. Simmer, uncovered, until pasta and vegetables are tender, 30-35 minutes.
• Add oil, butter, and remaining 1 Tbsp. vinegar. Reduce heat to medium-low and simmer until beef is very tender, 15-20 minutes more.
• Taste and adjust seasonings. Divide soup among bowls and serve with bread alongside.
• Do Ahead
• Soup can be made 3 days ahead; cover and chill, or freeze up to 3 months.

SOUP JOUMOU

Steps:

• Grab a measuring cup and use it to add 6 cups of water toa medium sized stockpot. Add two pounds of pumpkin to the water and heat thepot over a stove for 30 minutes. Set the heat to medium intensity.
• The pumpkin should be soft at this point. You'll want topuree the pumpkin manually or with a beater so that it mixes with the water.Let the pumpkin continue to cook.
• Clean the beef stew meat with hot water and lime. Drainthe liquid and marinate the meat with various vegetables and spices, includingsalt, ground black pepper, green pepper, shallot, garlic, thyme, onion, andpaste-scallions. Let the meat marinate for up to 60 minutes, but it will tastebetter if you leave it for 24 hours.
• Add the marinated beef stew meat to the pot. Include sometomato paste and oil in there as well. If you want the meat to become browner,add a little bit of water too. Let the pot cook on the stove for 20 minuteswith medium heat.
• Once the ingredients have cooked for 20 minutes, use themeasuring cup to add 3 more cups of water to the pot. Let everything continueto cook until the liquid boils. Then you can add additional ingredients, suchas turnips, onion, celery, carrots, cabbage, potato, parsley, and tomato sauce.
• Reduce the intensity of the heat from medium to low orsimmer. Add an entire scotch bonnet pepper to the pot. Let the ingredients cookfor 60 minutes. Stir the soup mixture periodically. Take the scotch pepper outof the mixture before it breaks apart. It is only supposed to be used forflavoring only.
• Break up the thin spaghetti into smaller pieces and addthem to the pot. Keep it cooking until the spaghetti turns soft. You canenhance the flavor further with some more hot pepper, salt, or black pepper.Mix it all together.
• Shut off the heat of the stove and put a lid on the potto cover the soap. Leave it alone for 10 minutes or so. Serve when ready.

SOUP JOUMOU (HAITIAN SQUASH SOUP) RECIPE

Steps:

• In a medium-size bowl, season the meat with salt and pepper, garlic, sage, 1 lemon or lime juice, and parsley.
• Marinate for 6-8 hours or overnight.
• Transfer the meat with the marinating liquid to a 5-quart dutch oven, or deep pan. Add 8 cups of water, and cook on medium-high covering the pan halfway. Cook the meat for 2 hours. Be sure to check the water quantity so it does not dry. Add more water if needed as the meat cooks. In the end, you should have about 2 cups of water left with the meat. Reduce the heat to low.
• Meanwhile, cook the squash until fork through (about 35 minutes). Remove the squash from the heat, cut in half, remove the seeds, and cut into small pieces. Feel free to leave the skin on. Place the squash the blender, blend until liquify with cups of vegetable broth and 2 cups of water.
• Pour the mixture into the meat, stir. Add the bouillon paste and vegetables, cook for 10 minutes. Stir constantly.
• Add the juice from the other lemon or lime, then add the noodles. Cook for 10 minutes. Stir. Serve warm with bread. Enjoy!
• Cut and wash the meat well. Pat dry and place inthe instant pot basket. Add the marinating ingredients, mix well. Cover with foil and set aside. Let marinate for 30 minutes or overnight.
• Wash the squash, then cut into large pieces. Then add the squash into the basket with the meat. Add 8 cups of water. Cover and turn the knob to seal. Pressure cook on high for 35 minutes. When the timer goes off, quick release. Place the meat in one bowl. Do NOT discard the water from the meat and squash. Place the water in large bowl to use for later. Add the squash to the Instant Pot Blender or good quality blender. Add 2 ½ cups of the water from the meat. Blend well to a smooth consistency.
• In the Instant Pot, add the oil, carrots, cabbage, and noodles. Stir until well combined. Then transfer the blended squash to the vegetables and noodles. Add the remaining ingredient - herbs, salt, lemon juice, allspice, and Better Than Bouillon Paste (See Instant Pot Soup Ingredients list above). Add the cooked meat. Next, add the remaining water from the meat (broth) and stop until the liquid reaches the "max" mark in the pot. Do not overfill, otherwise the soup will overflow when cooking. Stir lightly to mix the ingredients together. Cover and seal. Cook for additional 10 minutes. Quick release when complete. Serve and enjoy.