Haitian Corn Sweet Potato Soup Recipe 485

Steps:

• Prepare the epis seasoning: Combine all of the ingredients in a blender and purée. Use epis or transfer to a large jar and refrigerate for up to 6 weeks. (Similar to sofrito, epis is versatile and adds extra kick and flavor. It can be used to marinate beef, fish or chicken, or stirred into rice or soup.)
• Prepare the soup: Rinse the beef with lukewarm water, then transfer the meat to a large bowl. Add the lime juice and rub it into the meat until coated. Add 5 tablespoons epis seasoning and toss to coat. Cover and refrigerate to marinate, ideally overnight or for at least 30 minutes.
• When ready to cook, purée the calabaza squash with 1 cup water in a blender; set aside.
• In a large pot, heat the oil over medium. Add the meat with its marinade, the tomato paste and bouillon cube, crushing it between your fingertips. Cook the meat, stirring occasionally, until the mixture caramelizes and darkens, about 10 minutes. Transfer the meat to a bowl to set aside.
• Add 6 cups water to the pot and bring to a boil over high heat. Stir in the squash purée, potatoes, cabbage, carrots, onion, celery, scallions, parsley, Scotch Bonnet pepper, thyme, salt and pepper, and bring to a boil again. Stir in the meat with its juices.
• Once the mixture comes to a boil, cover the pot, reduce the heat to simmer over low, and cook for 30 minutes, stirring occasionally.
• Remove and discard the Scotch bonnet pepper. (Do not let it burst. If it does, your soup will be very spicy!) Stir in the vermicelli. Cook, stirring occasionally, for another 10 minutes.
• Meanwhile, prepare the dumplings: Combine the flour, oil, salt, pepper and 1/2 cup water in a medium bowl and stir to combine. (You can knead slightly, if needed, to get the dough to come together.) Take about 1 tablespoon of dough and roll it between your palms into an elongated shape the width of your palm, about 4 inches long. Add the dumpling to the soup and continue to make dumplings with the remaining dough, dropping them into the soup as they are rolled. Cook over low heat, stirring occasionally, until dumplings are softened and cooked through but still firm, 15 to 20 minutes.
• If the soup is too thick for your taste, stir in water, about 1 cup or as desired. Remove pot from heat and serve warm.

Steps:

• In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.
• In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.
• Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.
• Plate into individual bowls and garnish with the crispy bacon and chives.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil.
• Roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly.
• Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside.
• Heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.
• Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.

Steps:

• Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2.
• Place diced sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 8 to 10 minutes. Drain.
• Melt butter in a large stockpot over medium heat. Add carrots, celery, onion, and garlic; cook and stir 5 minutes. Add roughly chopped sweet potatoes and cook 10 minutes more.
• Add vegetable stock to the stockpot with the vegetables and bring to a boil. Cook for 2 minutes and reduce heat to a simmer. Cook until sweet potatoes are fork-tender, 30 to 35 minutes.
• Mix cream, 1/2 the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger into the stockpot. Simmer soup for 5 minutes.
• Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer soup 20 minutes more, stirring a few times. Remove from heat; season with salt and pepper.

Steps:

• Peel and chop onion and sweet potato into small cubes. Place in a saucepan, add corn and vegetable broth. Bring to boil, lower the heat and let simmer for 10 minutes until the sweet potatoes cubes are tender. Use a hand (immersion) blender to puree completely smooth. Peel the carrots and slice into 1 inch / 2 cm slices. Cut the cabbage into the same size. Add carrots, chili (whole), lime juice and the spices. Let simmer for 10 minutes. Remove the chili from the soup and add the cabbage, let simmer for 2 more minutes. Taste and adjust salt and ground clove. Serve in bowls with a dollop of yogurt and some fresh thyme.

Steps:

• Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, jalapeño, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes.
• Meanwhile, peel potatoes and cut into 1-inch pieces.
• Add broth, water, and potatoes to onion mixture and cover pot, then bring to a boil over high heat.
• Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.
• Coarsely mash potatoes in pot with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.
• Stir in lime juice, cilantro, and salt to taste.

Steps:

• Preheat oven to 425.
• On a baking sheet, drizzle sweet potatoes with olive oil, sprinkle with salt and pepper, and mix until thoroughly coated. Roast in oven until tender, about 25-30 minutes.
• In a large pan, heat about 1 tbsp of olive oil, add onions, celery, and some salt and sweat on medium-low heat, until tender.
• Add garlic and thyme and cook another minute.
• Pour in chicken broth, corn, and the cubed potato and season. Bring to a boil, and simmer until potato is soft.
• Add sweet potatoes and parsley and simmer another 5 minutes.
• Turn off heat. Using a blender, thoroughly puree the soup. For extra smoothness, strain through a fine-mesh colander. Return to heat and simmer and season to taste for another 5 minutes. Ladle into bowl and enjoy!