Mélange Travel & Lifestyle Magazine October 2016 - Page 252

CHEF RON DUPRAT’S Soup Joumou | Mélange Travel & Lifestyle Magazine


3oz. *Haitian Epice
1 lb. cow feet
2 lb. squash cubes
2 tbsp. Spanish olive oil
8 cups *beef stock
2 carrots, cut into 1 1⁄2” pieces
2 stalks celery, cut into 1 1⁄2” pieces

Serves 10-12

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

Heat oil in a saucepan over medium-high heat. Add beef; cook, turning as needed, until browned,
about 8 minutes. Add the Beef stock and and bring to a boil; reduce heat to medium, and cook,
stirring occasionally, until beef is tender, about 1 1⁄2hours. Add carrots, celery, leeks, onion,
potatoes, turnips, and cabbage; cook, slightly covered and stirring occasionally, until vegetables
are tender, about 20 minutes.
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.

* Haitian Epice Recipe

3 shallots
1 medium size onion
1 bunch green onion
3 garlic cloves
1 bunch of parsley
1 green pepper
1 red pepper
1 yellow p