Genie Buldoc reprezantan Whole Planet Foundation garanti klyantEl (Whole Foods Markets) li yo mango Haitien. Nan mache chEche li rankontre ak manzE Norzina Gonaive ki pataje Soup Liberasyon 1 Janvye an avE-l. Mache chEche pa dOmi san soupe.
Inspired by this connection, Whole Planet Foundation provided a $490,249 grant over three years to our implementing partner, Fonkoze, who offers financial services tailored to meet the needs of impoverished Haitians.
One of my favorite parts of our trip was when Norzina invited us to join her in cooking Soupe Joumou, a delicious pumpkin soup known as “Liberation Soup (recipe).
http://blog.wholefoodsmarket.com/2009/1 ... oundation/
http://annpale.com/phpbb/posting.php?mo ... 33426e2855
Soup pou 8 moun
Ingredients
2 pounds (1-inch) chunks seeded, peeled butternut squash or pumpkin (about 7 cups)
10 cups water, plus more if needed
Salt and pepper to taste
2 jalapeño or serrano peppers
10 whole cloves
4 carrots, peeled and sliced
2 turnips, peeled and cut into (1/2-inch) chunks
1/2 small head green cabbage, cored and roughly chopped
1/2 teaspoon ground nutmeg
3 tablespoons lemon juice
1/4 pound vermicelli or capellini
1/4 cup chopped parsley
Method
Put squash, water, salt and pepper into a large pot. Stud peppers with cloves by pushing them halfway into the flesh, then add peppers to pot, cover and bring to a boil. Reduce heat to medium low, cover and simmer until squash is very tender, 15 to 20 minutes. Transfer peppers to a small bowl and set aside.
Working in batches, purée remaining contents of pot in a blender or food processor until smooth, taking care as it will be very hot. Return pureed squash mixture to the pot along with peppers. Add carrots, turnips, cabbage, nutmeg, lemon juice, salt and pepper, cover and bring to a boil. Reduce heat to medium low and simmer for 10 minutes. Stir in vermicelli and parsley, cover again and simmer gently until pasta is tender and soup is thickened, about 10 minutes more. Because the texture of squash and pumpkins can vary, thin the finished soup with a bit more water, if desired.
RESET Soup Joumou nan blog Mache Whole Foods
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Bouli
Liberation Soup from Gonaive
http://www.wholefoodsmarket.com/recipes ... ipeId=2643
Ingredients
2 pounds (1-inch) chunks seeded, peeled butternut squash or pumpkin (about 7 cups)
10 cups water, plus more if needed
Salt and pepper to taste
2 jalapeño or serrano peppers
10 whole cloves
4 carrots, peeled and sliced
2 turnips, peeled and cut into (1/2-inch) chunks
1/2 small head green cabbage, cored and roughly chopped
1/2 teaspoon ground nutmeg
3 tablespoons lemon juice
1/4 pound vermicelli or capellini
1/4 cup chopped parsley
Put squash, water, salt and pepper into a large pot. Stud peppers with cloves by pushing them halfway into the flesh, then add peppers to pot, cover and bring to a boil. Reduce heat to medium low, cover and simmer until squash is very tender, 15 to 20 minutes. Transfer peppers to a small bowl and set aside.
Working in batches, purée remaining contents of pot in a blender or food processor until smooth, taking care as it will be very hot. Return pureed squash mixture to the pot along with peppers. Add carrots, turnips, cabbage, nutmeg, lemon juice, salt and pepper, cover and bring to a boil. Reduce heat to medium low and simmer for 10 minutes. Stir in vermicelli and parsley, cover again and simmer gently until pasta is tender and soup is thickened, about 10 minutes more. Because the texture of squash and pumpkins can vary, thin the finished soup with a bit more water, if desired.
Ingredients
2 pounds (1-inch) chunks seeded, peeled butternut squash or pumpkin (about 7 cups)
10 cups water, plus more if needed
Salt and pepper to taste
2 jalapeño or serrano peppers
10 whole cloves
4 carrots, peeled and sliced
2 turnips, peeled and cut into (1/2-inch) chunks
1/2 small head green cabbage, cored and roughly chopped
1/2 teaspoon ground nutmeg
3 tablespoons lemon juice
1/4 pound vermicelli or capellini
1/4 cup chopped parsley
Put squash, water, salt and pepper into a large pot. Stud peppers with cloves by pushing them halfway into the flesh, then add peppers to pot, cover and bring to a boil. Reduce heat to medium low, cover and simmer until squash is very tender, 15 to 20 minutes. Transfer peppers to a small bowl and set aside.
Working in batches, purée remaining contents of pot in a blender or food processor until smooth, taking care as it will be very hot. Return pureed squash mixture to the pot along with peppers. Add carrots, turnips, cabbage, nutmeg, lemon juice, salt and pepper, cover and bring to a boil. Reduce heat to medium low and simmer for 10 minutes. Stir in vermicelli and parsley, cover again and simmer gently until pasta is tender and soup is thickened, about 10 minutes more. Because the texture of squash and pumpkins can vary, thin the finished soup with a bit more water, if desired.