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Soup Joumou

December 31, 2012

INGREDIENTS2 cloves garlic
2 scallions, sliced, plus more for garnish
¼ cup roughly chopped parsley
½ tsp. dried thyme
1 medium shallot, sliced
1 scotch bonnet chile, stemmed and seeded
Juice of 1 lime, plus wedges for serving
Kosher salt and freshly ground black pepper, to taste
1 lbs. beef chuck, cut into ½" pieces
2 tbsp. olive oil
8 cups beef stock
2 carrots, cut into 1½" pieces
2 stalks celery, cut into 1½" pieces
1 small leek, trimmed, halved lengthwise and cut into 1½" pieces; rinsed
1 small yellow onion, cut into 1½" pieces
1 large Yukon gold potato, peeled and cut into 1½" pieces
1 medium turnip, peeled and cut into 1½" pieces
½ small green cabbage, cored and cut into 1½" pieces
½ small kabocha squash, cut into 1" pieces

INSTRUCTIONS1. Puree garlic, scallions, parsley, thyme, shallots, chile, juice, salt and pepper, and ½ cup water in a blender until smooth; mix with beef in a bowl, cover with plastic wrap, and refrigerate at least 4 hours or overnight.

2. Remove beef from marinade and dry with... Get the recipe >>



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