Soupe de Giraumon (with meat or without)
Serves 9-12 (pending serving portions)
If you're Haitian and/or familiar with Haitian culture, this is one of the most memorable and cherished dishes. This soup is prepared for New Year’s Day.
2 pounds of brisket with bones, beef shank (cross-cut)
1 medium pumpkin ( or butternut squash)
1/2 cup of vegetable oil
2 white onions chopped
1 large leek sliced crosswise into 1/4-inch pieces
3 white turnips peeled and cut into bite-size pieces
3 medium carrots peeled and sliced in rounds
3 large potatoes peeled and cut into bite-size pieces
6 celery ribs sliced into 1/2-inch pieces
3 cups of coarsely sliced cabbage
1 green pepper diced
2-3 tablespoons Epis (adjust amount to preferred spice level)
2 tablespoons of vinegar or apple cider vinegar
1 cup of penne or rigatoni
Method
Brown the meat in a skillet/frypan with vegetable oil. Once the meat has a nice color transfer to a plate and rest aside. Wash the pumpkin and remove the seeds. Cut pumpkin into 8 pieces and leave the skin on (this will make your soup richer). Put pumpkin in a pot of water covered to cook for approximately 25 minutes. Drain the pumpkin and save the liquid. Transfer cooked pumpkin to a blender and purée with the liquid, then put it in a soup pot. Add more water if needed. Season with salt, pepper, and the epis. Let it come to a boil, then add all other ingredients and cook on medium until meat is tender (approx.1 hour 30 mins) Once the meat is tender, add pasta and cabbage for approximately 15 minutes. Do not overcook. Serve with a buttered baguette on New Year's Day.
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