Soup Joumou

Ingredients

• 400 g Beef Stew Meat
• 500 g Calabaza Squash
• 1 pcs Carrot
• 1 pcs Potato
• 1 pcs Turnip
• 150 g Cabbage
• 1 pcs Leek
• 2 pcs Celery
• 1 pcs Onion
• 2 pcs Scallion
• 1 pcs Green Bell Pepper
• 4 pcs Garlic
• 12 g Parsley
• 1 pcs Scotch Bonnet Pepper
• 3 tbsp Olive Oil
• 1 tbsp White Vinegar
• 2 pcs Lime
• 1 tbsp Tomato Paste
• 1 pcs Bay Leaf
• 2 pcs Cloves
• 1 tsp Black Pepper
• 1.8333333333333333 tbsp Kosher Salt
• 40 g Vermicelli Pasta
• 2 l Water
• 4 pcs Thyme

Method

1. In a blender, pulse {onion}, {scallion}, {green_bell_pepper}, {garlic}, {parsley}, {thyme}, {olive_oil}, {white_vinegar}, {black_pepper}, and {kosher_salt} into a coarse green paste that stays fresh and herbaceous, not fully smooth.
2. Rub {beef_stew_meat} with {lime}, some of the {make_epis} style paste from the previous step, and more {kosher_salt}, coating every piece well so the seasoning reaches the center as it rests.
3. Pat {beef_stew_meat} dry on the surface so it browns cleanly, then heat a heavy pot over medium heat with a little of the reserved {olive_oil}. Sear in a single layer until browned in spots, add {tomato_paste} and cook until brick red, then add the remaining epis paste, {bay_leaf}, {cloves}, {scotch_bonnet_pepper}, and {water}. Season with {kosher_salt}, bring to a gentle simmer, and cook until the beef is tender and the broth smells deeply savory.
4. In a second pot over medium heat, add {calabaza_squash} and enough {water} to cover. Season with a little {kosher_salt}, bring to a boil, then simmer until the squash is completely soft and collapses when pressed.
5. Blend {calabaza_squash} with some of its cooking liquid until silky and smooth so the soup gains body without becoming heavy.
6. Cut {carrot}, {potato}, {turnip}, {cabbage}, {leek}, and {celery} into spoonable pieces so they cook evenly and stay distinct in the broth.
7. Add the blended {calabaza_squash} to the pot of {beef_stew_meat}, then stir in {carrot}, {potato}, {turnip}, {leek}, and {celery}. Season again with {kosher_salt} and simmer over medium-low heat until the vegetables are nearly tender and the broth turns velvety and fragrant.
8. Add {cabbage} and {vermicelli_pasta} to the simmering soup and cook over medium-low heat until the pasta is tender and the cabbage is silky but not dull. Taste and adjust with {kosher_salt}, then squeeze in more {lime} to brighten the rich broth before serving.