Stews and Soup du Jour: Soupe Joumou (Haitian Squash Soup)

Ingredients

3 pounds beef neck bones
onion powder
garlic powder
black pepper
soy sauce
3 stalks of celery, diced, divided
1 pounds potatoes, left whole, do not dice or chop
2 malanga large roots, chopped into 4 pieces (f cut any smaller than it will breakup and dissolve in the soup)
3 large carrots sticks, sliced
3 boniato roots, left whole (this will practically dissolve in the soup in spite of its size)
1/2 head of cabbage, chopped
1/2 cup penne pasta
4 cups squash, pureed
onion powder
garlic powder
ground cloves
allspice
2 pks Sazon
salt and black pepper to taste

Directions

Clean and season beef with onion powder, garlic powder, soy sauce, and black pepper. Boil in a pressure cooker for 30 minutes with 1 diced stalk of celery and enough water to just submerge the beef.

While the beef is cooking, peel, cut, and boil together all of the vegetables as instructed above in a 12 quart pot filled with water.

Add salt, black pepper, garlic powder, and onion powder to the water.

When the vegetables are half cooked, add the cooked beef along with the beef's cooking broth to the 12 quart pot.  If you wait until the vegetables are completely cook, then the vegetables will break up and dissolve after the beef is added to the soup pot.

Add the penne pasta, squash, onion powder, garlic powder, ground cloves, allspice, Sazon, and salt and black pepper.

Continue to simmer for 10 to 15 minutes to allow seasonings to develop. Taste the soup and adjust seasoning to taste.

NOW LET'S GET COOKING!

Haitian Cuisine: Soup, Soup, and more Soup

I was brought up eating soup, and I love it! My Mother's soups are hearty enough to be the main entree accompanied by some buttered french crusty bread. On Saturday in my Mom's domain there's usually something bubbling on the stove simmering away.  The flavor party begins early morning when all of the ingredients are set to cook individually.  Then by 12PM the aroma of the kitchen draws anyone awake who may have had too much fun the night before.  By 1PM ladles start dropping! My Mother I call Saturday our date day, so before we head out for our day of running errands, visiting Grandpa, and shopping, a bowl of soup fills us up nice and right! 

All of my Mom's soups are those stick-to-your-ribs-keeping-you-fueled-for-hours type of food.  Over the next few months I'll be posting Soup Joumou (traditionally eaten on January 1st or whenever my Mom darn well pleases to make it). Bouillon (which is anything but the flavorful cubes made by Maggie), and Sauce Pois (translated bean soup).  

Today's Haitian soup offering is Chaka, a delicious melange of dried corn, chickpeas, red beans,  smoked meat, and squash.  WARNING: Chaka, this odd combination of DEE-LISH is chock full of fiber *wink* *wink* so be prepared to "sit" for a spell after a bowl of soup. :-) Enjoy!

NOW LET'S GET COOKING!

Haitian Chaka Soup

Stews and Soup du Jour: Haitian Chaka Soup

Ingredients

12 ounce bag dried cut corn
12 ounce bag dried red beans
12 ounce bag dried chickpeas
2 pounds smoked turkey neck or smoked pork
1 yellow onion, rough chopped
4 cloves or garlic
1 stalk celery
2 14.5 ounce cans coconut milk
2 packs frozen cooked squash
salt and pepper to taste
garlic powder
onion powder
2 packs sazon seasoning
1 big bunch of parsley


Directions

1.  Boil beans, corn, and chickpeas in unsalted water, in three separate stock pots (because each require a different amount of time to fully cook), for about 2 hours until tender.  Add additional water to the stock pot as necessary to prevent the corn and beans from burning.

2.  If you're using pork, clean all of the excess fat off of the  Braise the meat in a pressure cooker for 30 minutes, or until the meat is tender.

3.  Rough chop the onion, garlic, and celery.  Transfer to a blender and pulse until pureed.  Set aside.

4.  When the corn, beans, and chick peas are fully cooked combine all (including the cooking liquid) in one large 12-quart stock pot. 

5.  When the meat is tender remove from its liquid and transfer into the stock pot. Pour the liquid into a fat separator. If you don't own one, then pour the liquid into a container, passing through a strainer and catching all of the excess skin and fat.  Pour this strained liquid into the stock pot.

6.  Add the coconut milk and frozen squash to the pot. The squash quickly will defrost during cooking.  After the squash melts add additional water until the soup reaches almost to the rim of the pot.  The contents of the pot should not overflow when lid is placed on the pot.

7.  Carefully stir in the vegetable puree, all of the seasoning, and a tied bunch of parsley to the stock pot.

8.  Let everything simmer on medium heat until all of the spices have penetrated into the soup, about 30 minutes.  You can turn the heat down to low and simmer for and additional 1 hour and REALLY let the flavor of the soup develop.

9.  Serve hot with butter french bread. ENJOY!

Stews and Soups: Clam Chowder

Ingredients

3 tablespoons olive oil
2 onions, diced
4 cloves garlic, diced
2 ribs celery, diced
4 sprigs thyme, chopped and stems removed
1 bay leaf
Salt to taste
4 medium potatoes, scrubbed and diced
2 cups half-and-half
2 (10-ounce) cans clams (drained and juice reserved)
2 (8-ounce) bottles clam juice
2 cups of frozen mixed veggies, thawed
1/2 teaspoon sugar
salt to taste
1 teaspoon onion powder
1 teaspoon garlic powder

Directions

Drain the canned clams over a measuring cup and reserve the juice. You will need 3 cups reserved juice in total, so add the 2 bottles of clam juice to make a total of 3 cups. Set aside the juice and the clams separately.

Heat a large pot over medium heat.

In a blender, combine 1 onion, 2 cloves of garlic, 1 celery to make a smooth paste. Add 3 tablespoons of olive oil to the heat pot and saute the paste until for about 3-5 minutes.

Add the potatoes, 2 remaining minced garlic cloves, 1 remaining chopped celery stalk, thyme, bay leaf, and salt. Saute until tender and fragrant, about 10 minutes.

Stir in the clam juice, bring to a boil, and simmer uncovered until the potatoes are fork tender, about 20 minutes.

Lightly boil half and half with garlic, onion, bay leaf, and thyme. Do not allow half and half to scald or bubble over.  Strain the milk of the seasoning.  Add the seasoned half and half and clams to the soup pot, and heat gently for a few minutes to cook the clams.

Add the thawed mixed veggies and continue to cook until heat through

Taste for salt and pepper. Adjust seasoning as necessary. Serve hot.

Stews and Soups: Zuppa Toscana

Ingredients
1 yellow onions, diced
1 ribs celery, diced
2 cloves garlic, diced
2 pounds bulk mild Italian sausage
2-1/2 teaspoons crushed red pepper flakes
1 bay leaf
Salt to taste
10 (13.75 ounce) cans chicken broth
12 fingerling potatoes, cleaned and quartered, leave skin on
2 cups heavy cream
1/2 bunch fresh kale, tough stems removed

Directions
Heat a large pot over medium heat.

In a blender, combine 1 onion, 2 cloves of garlic, 1 celery to make a smooth paste. Set aside.

Cook the Italian sausage and red pepper flakes in a large pot over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain except for 2 tablespoons of the drippings, and set aside

Stir in the onions-garlic paste; cook until onions are soft and translucent, about 5 minutes.

Pour the chicken broth and add the bay leaf into the pot with the onion-garlic paste; bring to a boil over high heat.

Add the potatoes, bring to a boil, and reduce the heat to medium. Cook until potatoes are fork tender, about 20 minutes.  Stir in the heavy cream and the cooked sausage; heat through.

Mix the kale into the soup and allow to wilt into the soup just before serving.

Stews and Soups: Loaded Baked Potato Soup

Ingredients
12 thick slices bacon, chopped

2 yellow onions, diced
4 cloves garlic, diced
2 ribs celery, diced
4 spigs thyme, chopped
2 bay leaves
Salt to taste
4 medium potatoes, scrubbed and diced
3 cups of vegetable stock
1/3 cup unsalted butter
1/3 cup all-purpose flour
7 cups half and half
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 teaspoon salt
1 teaspoon ground black pepper

Directions
Heat a large pot over medium heat.  Place bacon in a large, deep skillet. Cook over medium heat until browned. Leave bacon fat in the pot. Crumble, and set aside.

In a blender, combine 1 onion, 2 cloves of garlic, and 1 celery stalk to make a smooth paste. Set aside.

Add the paste, and saute over medium low heat, about 10 minutes.

Add 1/2 the potato, 2 sprigs of thyme, 1 bay leaf, and salt. Saute until tender and fragrant, about 10 minutes.

Stir in the vegetable stock, bring to a boil, and simmer uncovered until the potatoes are fork tender, about 20 minutes.

In a small pot add the butter and flour and cook on very low heat until pasty and blonde, about 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the larger stock pot. Simmer for a few minutes until the broth is thickened.

Roughly chop 1 onion, 2 cloves of garlic, and 1 celery stalk.  In another small pot combine the roughly chopped veggies, 1 bay leaf, and 2 sprigs of thyme (on the stem).  Do not allow half and half to bubble over. Strain the veggies and herbs out of the half and half, and pour the seasoned half and half into the larger pot.

Taste for salt and pepper. Adjust seasoning as necessary.

Finish with crumbled bacon, green onion, and grated cheddar cheese.