Soup Joumou (serves 6)

This is a traditional Haitian soup recipe and is usually served at New Year to commemorate Haiti's independence on 1 January 1804.  It is a meal in a bowl, combining meat and rice with sweet root vegetables and the kick of spicy pepper.
 
Ingredients:

450g (1 lb) stewing beef
water
1/8 tsp allspice, ground
pinch of cayenne pepper, ground 
about 700g (1.5lbs) joumou pumpkin (I used butternut squash), peeled & diced
2 turnips, diced  (I used 1 small swede/rutabaga)
1 small onion, finely chopped
2 carrots, peeled and sliced
1 sprig parsley
1 sprig thyme
3 garlic cloves, crushed
5 cups chicken stock 
1 cup milk
1/8 teaspoon ground nutmeg
1 tablespoon butter
3/4 cup rice, washed but uncooked (not instant)
salt to taste
large pinch cayenne pepper (or more, or less, depending on your taste)
double cream and fresh parsley to serve

Method:

Place the beef in a saucepan, cover generously with water and stir in the allspice and pepper.  Boil over medium low heat, partially covered for at least 1 hour or until tender.  Drain and chop beef into bite-sized pieces.

In a large stock pot, bring the chicken stock to a boil.  Add the pumpkin, turnips/swede, beef, onions, parsley, thyme, and 2 cloves garlic.   Simmer until the pumpkin is tender (about15 minutes).

Discard parsley and thyme and remove the meat with a slotted spoon - keep warm.  Using an immersion blender, puree the vegetables.

Return to saucepan to the heat, then add the meat, milk, nutmeg, butter, and rice.  Cook until rice is tender (15-20 minutes, or longer if you are using bown rice).

Season with salt and pepper, and mix in remaining garlic. Add a little more water or milk if the consistency is too thick.  Serve in warmed bowls with a swirl of cream in the centre of each bowl, and crusty bread on the side. 

 

Another great recipe from http://www.cooksister.com
© J Horak-Druiff 2010

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