Soupe Au Champagne Food

Yum!! Yesterday was January 1st and as in all the years before (don't know how many), I had the soup for lunch and it was awesome! This is the real traditional recipe. One very distinctive feature of the soup is that the beef it calls for is rubbed with the juice of limes or sour oranges before being added to the pot. This lends to the soup a slightly sour tang, a welcome balance to the pumpkin's sweetness, but also an apt metaphor for the Haitian Revolution's bittersweet legacy. It is a great image. No wonder this soup has become the touchstone of Haiti's fervent wish for peace and freedom. A symbol of communion and brotherhood, that shines through today's dark days of poverty and continuing political strife. The Haitians around the world make it and eat it not to celebrate the New Year but to commemorate Independence Day, remembering the past and to hope for the future. During slavery, only the French colonists could drink this delicious and sweet-smelling meal on special occasions while slaves were to drink simple bread soup. Well, on January 1st 1804, during the Independence celebration when this country became the world's first independent black republic, an enormous pot of pumpkin soup was invented and everyone present was served a bowl to show that we as descendants of slaves could unite and produce something extraordinary. That is one of the reasons why we drink this soup with such great passion! This is a Mirta Yunet-Thomas recipe from The Taste of Haiti. The Soupe Joumou or Soupe Au Giramoun is prepared with Boulettes de Pate or Donmbwey (Dumplings) as well as vermicelli (of all kinds) and is made with Pikliz (Haitian Spicy Vinegar) as well as served with it. Resting time for the meat to marinate is up to 24 hours, not included in recipe. Update - 01/02/2008 had the soup once more and this time a Haitian nurse asked to see "my" recipe - I think it was out of curiosity - anyway she said it was very good! :)

Provided by Manami

Categories     Vegetable

Time 2h40m

Yield 8-10 serving(s)

Number Of Ingredients 27

• Ingredients

Nutrition Facts : Calories 457.6, Fat 4.8, SaturatedFat 1.6, Cholesterol 31.8, Sodium 965.2, Carbohydrate 81.8, Fiber 7.6, Sugar 8.3, Protein 23.5

My grandmother's pea soup recipe. This one has been made and enjoyed over and over in this household. You can use the green peas or the yellow peas or a combination of both. You can use a ham bone in lieu of the salt pork if you prefer.

Provided by queenbeatrice

Categories     Weeknight

Time 2h10m

Yield 10 cups, 8 serving(s)

Number Of Ingredients 11

• Ingredients

Nutrition Facts : Calories 268.5, Fat 23, SaturatedFat 8.4, Cholesterol 24.4, Sodium 419.4, Carbohydrate 10.9, Fiber 3.6, Sugar 4.2, Protein 4.7

A traditional dish for Fridays (a legacy from Quebec's religious past). After cooking, I like to remove about half the peas and puree them in order to thicken the soup. I use a ham bone or pork hocks instead of salt pork. The savoury is essential to get the right flavour. You can also soak the peas overnight instead of using the quick-soak method.

Provided by Eva99

Categories     Canadian

Time 3h

Yield 8 serving(s)

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 222.9, Fat 22.9, SaturatedFat 8.3, Cholesterol 24.4, Sodium 419.8, Carbohydrate 2.4, Fiber 0.6, Sugar 1.1, Protein 1.7