Global Soups
Presented by FPC’s Global Mission and Arts ministries
Global Soups
To extend our World Communion Sunday celebration throughout October and early November, the Global Mission and Arts ministries are happy to collaborate for this global culinary adventure! Sign up by following the link below, and you will receive a weekly email with a soup recipe from the countries in which we partner, as well as some fun facts about the soup and culture that created it. We will update this page the following week with the latest recipe.
Join in the fun by sharing a photo or video of you making and/or enjoying the soups, using #globalsoupsfpc2020 and tagging @fpcatlglobalmission.
Sign up for the email list here.
Soup Joumou Recipe
November 9, 2020
Different recipes show different amounts of these and other ingredients.
This video explains the process.
Ingredients for Haitian Epis (to marinate the beef):
Makes 32 oz, or 4 cups
10 Sprigs of parsley
1 onion
2 celery stalks
2 cups cilantro
2 green bell peppers
3 scallion stalks
2 chicken bouillon cubes
1 tsp of clove powder or 3 whole cloves
5 sprigs of thyme
3 cloves of garlic
2 tbs of Lime juice or 1 lime
1/4 cup of extra virgin olive oil
1 tbs of vinegar
Blender
32 oz Jar
Method
Peel onion, remove stems and seeds from vegetables and herbs.
Cut onion, celery stalks, scallion stalks, and bell pepper into medium-sized pieces.
Place all ingredients except olive oil in a blender or food processor, and puree.
Slowly add the olive oil to the blender or food processor until all ingredients are mixed well.
Store the epis in a jar for up to 7-10 days.
Ingredients for the soup:
3 lbs beef stew meat (cubed beef), marinated for 15 minutes in Haitian eips (see recipe above)
1 butternut squash, seeded, peeled, and cut into 1-inch cubes
1 hot pepper - scotch bonnet (do not cut; leave in whole and remove when soup is finished cooking)
2 leeks, sliced (including leaves)
2 carrots, sliced into 1/2-inch round pieces
1 turnip, peeled and sliced into 1 1/2-inch pieces
1 yam (cassava or other large, thick, white potato)
1/2 small head green cabbage, cored and quartered
2 stalks of celery, cut into 3-4-inch pieces, including leaves
sprinkle of garlic salt or 2 garlic cloves pressed through a garlic press
2 tablespoons butter
1 lime
1 cup macaroni, vermicelli, or capellini pasta
1/4 cup chopped fresh flat-leaf parsley
7 fresh thyme sprigs
4-5 whole cloves
1/2 teaspoon ground black pepper
Method
Marinate the beef in the epis in a large bowl for 15 minutes.
Place marinated beef cubes in a large, covered pot with remaining liquid/marinade and 4 cups water, and cook, covered, over medium-low heat for 40 minutes.
In a large, covered pot, boil squash pieces in 8 cups of water for 40 minutes.
in another large, covered pot, boil yam pieces in 8 cups of water for 40 minutes.
Remove squash from pot with a slotted spoon, and let cool in a bowl for 10 minutes. Do not discard liquid from squash pot.
In a blender or food processor, puree squash with the remaining liquid from its pot.
Strain squash puree into a bowl using a fine mesh strainer.
Pour squash puree over cooked beef in pot.
Add cabbage, turnip, leeks, celery, and carrots to the pot with the beef and the squash puree.
Tie the thyme and parsley sprigs together with a string, and add them to the pot along with the cloves and whole scotch bonnet pepper.
Add some garlic salt to taste or pressed cloves of garlic, and stir well.
Add pasta, ensuring that it is covered in liquid.
Stir in butter.
Cover and simmer over medium-low heat while making the dumplings.
Ingredients for the dumplings
1/2 cup water
2 tablespoons butter, softened
2 cups all purpose flour
1 packet of chicken bouillon powder
Method
In a medium bowl or in the bowl of a stand mixer, mix together flour and bouillon powder.
Stir in water.
Mix in butter.
Knead dough in bowl for five minutes. (Switch to dough hook if using a stand mixer.)
Sprinkle flour over dough ball.
Shape dough into small tubes and add to soup pot.
Let soup simmer with dumplings for 30 minutes. Remove scotch bonnet pepper, celery, thyme, and parsley.
Add 1 tbsp. lime juice and stir in.
Add yam pieces and let simmer.
Serve hot!
Cuban Ajiaco Soup Recipe
November 2, 2020
Ingredients for the sofrito and meat
1 tablespoon extra virgin olive oil
1 medium onion, diced finely
1 green bell pepper, diced
1 carrot, diced
3-4 garlic cloves, minced or grated/pressed in a garlic press
2 teaspoon salt, divided
1 teaspoon oregano
¼ teaspoon cumin
¼ teaspoon black pepper
2 lbs meat (suggestions: porkstew meat, cubed; small pieces of smoked beef or pork for more flavor)
1 (14.5 ounce) can diced tomatoes, drained
12 cups Water
Method
In a large, heavy-bottomed soup pot, heat the olive oil over medium-high heat until hot.
Add the onion, bell pepper, and carrots, stirring frequently until slightly softened, about 3 minutes.
Add the garlic, 1 tsp salt, oregano, cumin, and black pepper to the pot. Cook for 1 minute, stirring frequently.
Add the meat and 1 tsp salt. Stir well. Cook, stirring frequently, for 2-3 minutes until meat is browned slightly.
Add the tomatoes to the pot and stir well.
Add 12 cups of water. (Yes, 12!) Raise heat to high, stir, and bring to a boil. Once boiling, reduce heat to low. Cover and simmer for an hour.
While the pot is simmering, prepare the tropical vegetables. If you're not sure how to peel the veggies, there are plenty of videos online that you can watch.
Ingredients for the vegetables
1 platano verde (green plantain), peeled and cut into ½ inch rounds*
1 malanga, peeled and cut into 1 inch pieces**
1 yuca (small to medium size), peeled and cut into 1 inch pieces+
1½ corn cobs, cut into 8 -12 rounds
1 boniato (white sweet potato; can substitute russet potato), peeled and cut into 1 inch pieces
1 pound Pumpkin, peeled and cut into 1 inch pieces~
1 platano pinton (Semi-Ripe Plantain), peeled and cut into ½ inch rounds^
Notes
*A green plantain is unripe. You can find plantain at most grocery stores. There are videos online that teach how to peel a plantain.
**Malanga is usually found at international grocery stores. If you can't find malanga (a type of tuber), you may substitute hearty white potatoes.
+Yuca is a type of cassava that can be found frozen at Publix. Chiquita is one brand that sells frozen yuca. Thaw before using.
~Click here for a great online video on how to prepare the pumpkin
^A semi-ripe plantain will be yellow with many black spots. While a fully ripe (sweet) plantain is entirely black, a semi-ripe plantain will have black spots.
Method
Peel and cut the green plantain, yuca, and malanga as indicated above. Place these in the same bowl.
Peel and slice up the corn into small rounds.
Prepare the pumpkin, bonaito, and platano pinton as indicated above. If using bonaito, place those slices in a bowl of water while working on the rest of the vegetables so it doesn't brown.
Add the green plantains, yuca, and malanga to the pot. Raise the heat back to high, and bring to boil again. Lower the heat to medium-low. Cover the pot and simmer for 30 minutes, stirring occasionally.
Add the corn, bonaito, pumpkin, and platano pinton. Raise the heat back to high and bring to boil once again. Lower the heat to meduim-low once again, cover, and simmer for 30 more minutes, or until the vegetables are tender when pierced with a fork.
Taste and adjust salt, adding up to 1/2 tsp at a time to taste until desired saltiness is reached.
Serve hot with crusty bread.
Jamaican Fish Tea Soup
October 26, 2020
Ingredients
3/4 pound of a variety of small fish pieces
2 green bananas
1 onion
1 scotch bonnet pepper (do not cut; put in whole so it's not too hot)
2 carrots, cut into 1-inch pieces
salt, black pepper to taste
1 garlic clove, minced or pressed through garlic press
3 sprigs thyme
1 1/2 quarts of water
2-3 red potatoes
A few whole pimiento (allspice) grains
Method
Wash fish with lime or lemon.
Wash potatoes, cut in quarters, and set aside.
Boil fish in water with onion, pimiento (allspice) grains, scallion, and garlic until meat comes off bone.
Strain to remove bones etc.
Return liquid to pot. Add peeled green bananas and carrots.
Boil for another 15 min until bananas cook.
Add thyme and a whole scotch bonnet pepper (remember to put it in whole, and take out when soup is done).
Simmer for an additional 15 min. Remove scotch bonnet pepper.
Add salt to taste, and serve hot with crackers.
Betty's Chicken Soup Recipe
October 19, 2020
There are a few options listed below for preparing your spices. Join Betty in her kitchen by clicking here to join her Zoom recording with Suzanne. (Password: TS#A2%t$)
Ingredients
chicken stock purchased in store or made from boiling chicken pieces with onions and salt
small pieces of chicken
fresh ginger (substituting ground/dried not recommended)
fresh turmeric (can substitute ground to taste)
3-4 cloves of garlic
about 1 tablespoon vegetable oil
1 tsp garam masala (can be purchased at most major U.S. groceries)
salt and pepper
Method
Make stock by boiling water, a whole chicken, onion quarters, and salt in a stock pot for 2-3 hours.
Grind turmeric and ginger along with garlic cloves in a mortar with pestle, or grate turmeric, ginger, and garlic finely using a box grater.
In a large pot, heat the oil over medium high heat.
Add ginger, turmeric, and garlic, stirring constantly until fragrant.
Add chicken pieces and brown.
Add chicken stock, garam masala, salt, and pepper, and bring to a boil.
Stir, turn to low heat, cover, and let simmer until chicken is fully cooked.
Optional: If desired, puree the soup in a food processor for a creamy version.
Serve warm with bread.
Brazilian Split Pea Soup Recipe
October 12, 2020
This recipe can be sped up by using a pressure cooker. If you do not have a pressure cooker, make note of the instructions below.
Ingredients
1 tsp. vegetable oil
3 slices of bacon
2 cloves of garlic, minced or pressed with garlic press
1 medium onion, diced
14 oz of split green peas, dry
Method
Wash peas and soak in water for 2-3 hours.
In a pressure cooker (or medium saucepan), add the oil and bacon and cook until fried a little.
Add the garlic until fried a little.
Add the onion and fry until softened.
Add the peas (drained, without the soaking water), and stir in.
Add 7-9 cups of hot/warm water and salt. You can add any other seasonings you prefer. Daniela likes to add crushed red pepper.
Cook for 15 or 30 minutes (if in a pressure cooker), or simmer on low for 2 hours (if in a saucepan).
Grace’s Taiwanese Soup Recipe (vegetarian)
October 5, 2020
Ingredients
3 cups green vegetables of your choice (spinach or bok choy should be good
1-2 tomatoes, chopped into 1-1.5 inch chunks
Half box (7oz) firm tofu, cut into pieces (around 0.5 inch thick)
5 slices fresh ginger
2 cloves garlic, sliced
4 cups of vegetable broth or 1 tablespoon of bouillon with 4 cups of water
Salt (optional)
1-2 eggs (optional), mix the egg yolk and egg white in a bowl
Method
Slice ginger and garlic into small pieces, wash the green vegetables, cut the tofu into pieces, and chop the tomatoes. Beat and mix the eggs in a bowl (optional).
Put a pot on stove, turn on medium to high heat, pour a small amount of oil, add ginger slices and garlic slices, and heat it there until you can smell the fragrance of the garlic and ginger. They should be golden but not burned.
Add the broth (bouillon with water) in the pot, add the tofu, tomatoes at the same time, boil on high heat and turn to low heat after it is boiled, and simmer for 5 minutes.
Turn on high heat, add the green vegetables and eggs (optional), add salt (optional), and turn off the heat after 1-2 minutes.