Soup Joumou Recipe

Soup Joumou (Giraumon Soup)

This recipe serves 6 to 8 people

Ingredients
1. Seasoning and cooking the meat

• 2 lbs of beef (neck or cubes)
• 2 sour oranges to clean the meat
• 1 tbsp. Haitian Wouushh spice
• 1 tsp. mashed garlic
• 1 tsp salt
• 1/4 tsp pepper
• 1 garnished bouquet (parsley and thyme)
• 1 Scotch Bonnet pepper (studded with 4 cloves)
• 1 chicken stock cube
• 1 shallot (cut into rounds)
• 3 tbsp oil (for cooking)

2. Preparation of the squash

• 2.5 lbs of squash (cut into cubes)
• 1 tbsp Haitian spice (all-soaked)
• 1 chicken stock cube
• 1 tsp salt
• 3 cloves of garlic (whole, skinless)

3. Preparing the soup

• Cooked meat (from step 1)
• Squash puree (from step 2)
• 3 cups cabbage (cut into 1x1-inch squares)
• 2 medium carrots (cut into rounds)
• 2 celery stalks (with leaves if possible, cut into slices)
• 1 turnip (cut into cubes)
• 1 onion (cut into rings then in half)
• 2 medium potatoes (cut into chunks)
• 1/2 lime or lemon juice
• 1 Scotch Bonnet pepper (studded with 4 cloves)
• 1 cup of pasta (penne, macaroni, cut spaghetti, etc.)
• 1 tbsp Haitian spice (all-soaked)
• 1 chicken stock cube
• Salt and pepper to taste

Preparation

1. Prepare and cook the meat

• Clean the meat with lime juice, rinse with water and drain.
• Season with Haitian spice, garlic, salt, pepper, bouquet garni, shallot and bouillon cube.
• Heat the oil in a large pot and brown the
meat until well browned.
• Add water to cover the meat and simmer over low heat
medium for 1 hour, until tender.
2. Prepare the squash puree
• In a saucepan, cook the squash with the Haitian spice,
garlic, salt and stock cube in a little water until
tenderness (about 20 minutes).
• Purée with the cooking liquid using a
blender or pestle.

3. Prepare the soup

• In the pot containing the meat, add the puree of
squash and mix well.
• Add the cabbage, carrots, celery, turnip, onion and
potatoes.
• Add lime juice, studded Scotch Bonnet pepper
cloves and the stock cube.
• Simmer over medium heat for 20 minutes.
• Add the pasta and cook for another 10-15 minutes,
until the vegetables and pasta are tender.
• Adjust seasoning with salt and pepper to taste.

4. Service

• Remove the Scotch Bonnet pepper before serving.