1 small leek, trimmed, halved lengthwise and cut into 1 1⁄2” pieces; rinsed 1 small yellow onion, cut into 1 1⁄2” pieces 1 large Yukon Gold potato, peeled and cut into 1 1⁄2” pieces 1 medium turnip, peeled and cut into 1 1⁄2” pieces 1⁄2 small green cabbage, cored and cut into 1 1⁄2” pieces
PREPARATION Heat oil in a saucepan over medium-high heat. Add beef; cook, turning as needed, until browned, about 8 minutes. Add the Beef stock and and bring to a boil; reduce heat to medium, and cook, stirring occasionally, until beef is tender, about 1 1⁄2hours. Add carrots, celery, leeks, onion, potatoes, turnips, and cabbage; cook, slightly covered and stirring occasionally, until vegetables are tender, about 20 minutes. Bring squash and 2 cups water to a boil in a 2-qt. saucepan over high heat; reduce heat to medium-low and cook, covered, until squash is tender, about 10 minutes. Drain, reserving 1⁄2 cup cooking liquid and transfer squash and liquid to a blender; puree until smooth and set aside. When vegetables are tender, uncover, and stir in reserved squash puree; cook, stirring occasionally, until soup is slightly thick, 5–10 minutes more; season with salt and pepper and serve with scallions and lime wedges.
* Haitian Epice Recipe
3 shallots 1 medium size onion 1 bunch green onion 3 garlic cloves 1 bunch of parsley 1 green pepper 1 red pepper 1 yellow p