Congo Soup (Gros Bouillon Habitant)
|Beef shin bones||3 Pound|
|Lean beef||1 Pound (For Soup)|
|Coarse salt||2 Tablespoon|
|Ground pepper||1 Teaspoon|
|Italian pepper pods/1 green hot pepper, pricked||8|
|Carrots||3 , pared and cubed|
|Leeks||3 , washed and cubed|
|Parsnips||3 , pared and cubed|
|Plantains||3 , peeled and cubed|
|Shallots||12 , halved|
|Cubed pumpkin||4 Cup (64 tbs)|
|Cabbage||1 Pound, cut in to chunks|
|Malanga root/Rutabaga||1 Pound, peeled and cubed|
|Spinach leaves/Sorrel leaves||1⁄4 Cup (4 tbs)|
|Tomato puree||2 Tablespoon|
|Cooked rice||3⁄4 Cup (12 tbs)|
Heat lard in a large soup kettle.
Add shin bones, soup beef, and marrow bone and brown to a rich golden color.
Add water and bring to a boil.
Add salt, ground pepper, and pepper pods.
Simmer covered 45 minutes, skimming soup twice.
Add remaining ingredients except spinach, tomato puree, and rice; simmer covered 40 minutes, or until vegetables are tender.
Remove bones and meat.
Slice marrow and cube the meat; reserve.
Press vegetables against side of kettle with the back of a large wooden spoon.
Add spinach and cook 5 minutes, then stir in tomato puree.
Spoon 1 tablespoon cooked rice in center of each soup plate and pour in soup.