Soup Joumou (Haitian Beef and Squash Soup)

Instructions

Blend the garlic, scallions, parsley, thyme, shallot, chile, lime juice, salt, pepper and ½ cup water until smooth. Stir this marinade into the beef in a bowl, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.

Lift the beef out of the marinade and pat it dry with paper towels. Set it aside.

Heat the olive oil in an 8 qt saucepan over medium-high heat. Add the beef and turn it as needed until browned all over, about 8 minutes.

Pour in the stock and bring it to a boil. Lower the heat to medium and cook, stirring now and then, for about 1½ hours, until the beef is tender.

Add the carrots, celery, leek, onion, potato, turnip and cabbage. Cook with the lid slightly ajar, stirring occasionally, for about 20 minutes, until the vegetables are tender.

While the vegetables cook, bring the squash and 2 cups water to a boil in a 2 qt saucepan over high heat. Reduce to medium-low, cover, and cook about 10 minutes, until the squash is soft.

Drain the squash, keeping ½ cup of the cooking liquid. Blend the squash with that liquid until smooth.

Once the vegetables in the soup are tender, uncover the pot and stir in the squash purée. Cook, stirring occasionally, for 5 to 10 minutes, until the soup thickens slightly.

Season with salt and pepper. Serve topped with sliced scallions and lime wedges on the side.