The famous winter squash soup, the one Haitians, wherever they are in the whole world, must have on the first day of the year, the day that commemorates the independence of their country.
This soup used to be forbidden to the slaves, but all Haitians now have it to celebrate the end of slavery in Haiti.|
That is why most call this winter squash soup 'Indepedence Soup'.
- 1 pound [454 g] beef breast
- 1 pound [454 g] veal shank
- 1 piece [approximately 1/2 pound [113 g] lean lard
- 1 piece [approximately 1/2 pound [113 g] lard fat
- 12 to 16 cups [3 to 4 L] water
- 1 sour orange or 1 lemon, halved
- Juice of 1 orange
- Gray salt, to taste
- 2 or 3 carrots [approximately 1/2 pound - 113 g], peeled and sliced
- 2 or 3 leeks, sliced
- 1 medium cabbage, grossly chopped
- 1 whole celery, sliced or chopped
- 1/2 pound [227 g] winter squash, peeled and seeded, into pieces
- 1/2 pound [227 g] vermicelli noodles
- 3 cloves
- 1 tablespoon [15 mL] oil
- 1 medium onion, peeled, sliced and broken-up into rings
- 1 tablespoon [15 g] butter
- 1 tablespoon [15 mL] vinegar
- Salt and pepper, to taste
- Rub beef breast and veal shank with cut sides of sour orange or lemon halves, sprinkle all over with orange juice then season with a handful of grey salt.
- Bring to a boil, along with lean lard and lard fat, covered with water.
- Leave to simmer until meat is soft; remove from soup, dice all the meat then add back to soup.
- Add carrot and leek slices, chopped cabbage and sliced or choped celery.
- Add winter squash pieces.
- Leave to simmer until done, then crush and press squash pieces through a sieve; add to soup, along with vermicelli noodles.
- Salt, pepper and add cloves.
- When soup is almost done, heat oil into a frypan.
- Brown onion rings into hot melted butter before mixing in butter and vinegar.
- Mix into soup, remove cloves, and serve.