Soupe au Giraumon

submitted by rcoen
from Tipperary, Ireland
Pumpkin Soup or Soup Joumou (Haiti)

Yields 8 to 10 servings
2 pounds calabaza pumpkin, peeled and cut into large chunks
2 pounds beef neck bones
1 lime, cut in half
2 scallions, including the green tops, chopped
1 onion, chopped
4 garlic cloves, crushed and minced
1 shallot, minced
2 chives, minced
1 green pepper, sliced thin
2 tablespoons Pikliz (see recipe below)
2 tablespoons salt, or to taste
1 teaspoon black pepper, or to taste
4 celery stalks, cut in 1-inch pieces
10 cabbage leaves, cut in 4 pieces each
1 leek stalk, sliced in 1-inch pieces (optional)
2 large carrots, peel cut in 1-inch pieces
4 to 6 whole cloves
1/2 cup spaghetti (or macaroni or a little of both)
2 large potatoes, peeled and cut in 4 pieces each
1 Scotch Bonnet pepper, whole and pricked with a fork twice
1 tablespoon butter (optional)
Soup Dumplings
In a medium pot, cook pumpkin over medium heat in 6 cups water for 30
minutes. Puree pumpkin in the water. While pumpkin is cooking, clean meat
with lime, rinse with cold water and drain. Marinate meat with scallions,
onion, garlic, shallot, chives, green pepper, pikliz, salt and black
pepper. (You can marinate meat from 1 hour up to one day in advance for
flavor enhancement.) In stockpot, add the meat with 1 cup water and cook
covered over medium heat for 40 minutes. Add 3 cups water and pureed
pumpkin and bring to a boil for 40 minutes. Add celery, cabbage, leek,
carrots and whole cloves. Cook, uncovered, for 20 minutes. Add pasta,
potatoes, hot pepper, and butter and spoon in dumplings. Cook, uncovered
for 20 minutes. Taste it. If it needs more salt and/or pepper, add to
taste.

Pikliz

... submitted by rcoen
from Tipperary, Ireland

Yield: 1 quart

6 Scotch bonnet peppers
2 cups thinly sliced or shredded cabbage
1/2 cup thinly sliced or shredded carrots
1/4 cup thinly sliced or shredded onion
1/4 cup green peas (frozen)
4 whole cloves
1 teaspoon salt (optional)
8 to 10 peppercorns (optional)
3 cups vinegar
Snip off the stem of the peppers, cut each into 4 pieces, and keep the
seeds. Place hot peppers, cabbage, carrots, onion, green peas, cloves,
salt, and peppercorns in a quart-size jar, then add the vinegar. Close
jar tightly and let sit at least 24-48 hours before using. Once you
commence using it, store in the refrigerator. It lasts for months.


http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
http://www.simpleinternet.com/foodchat/

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/