Martine’s Haitian Squash Soup (Soup Joumou)
Martine’s Haitian Squash Soup (Soup Joumou)
Ingredients
- 1 lb (454 g) top sirloin, cubed
- 1 tablespoon (15 ml) lemon juice
- 2 cloves garlic, chopped
- 2 teaspoons (10 ml) Haitian épices du chef (a spice blend sold in Haitian stores.)
- 2 tablespoons (30 ml) olive oil
- Onion salt and garlic salt to taste
- 2 carrots, peeled and cut into small cubes
- 2 celery stalks, diced
- 1 leek, white part only, chopped
- 3 green onions, chopped
- 1 turban squash (about 1.3 kg/3 lb), peeled and grated (about 1.5 litres/6 cups)
- 6 cups (1.5 litres) chicken broth (approximately)
- 2 potatoes, peeled and cut into large cubes (optional)
- 1 sweet potato, peeled and cut into large cubes
- 3 tablespoons (45 ml) chopped flat-leaf parsley
- Salt and pepper
Instructions
- In a bowl, toss the sirloin with the lemon juice to clean the meat. (This is a traditional Haitian technique.) In a colander, rinse the meat under cold running water. Drain and pat dry with paper towels.
- Using a mortar and pestle, crush the garlic with the épices du chef.
- In a large saucepan over medium heat, brown the meat, garlic and spices in the oil. Add the carrots, celery, leek, onion and squash. Soften the vegetables, 3 to 4 minutes.
- Add the broth, potatoes and sweet potato. Bring to a boil. Cover, reduce the heat and simmer until the meat is tender, about 35 to 40 minutes.
- Add the parsley. Adjust the seasoning.
Martine’s Haitian Squash Soup (Soup Joumou)