Haitian Comfort: Soup Pen – Haitian Bread Soup
Dive into the warmth of Haitian cuisine with this traditional Soup Pen, known for its comforting and hearty mix of flavors and textures. This bread-based soup, packed with smoked herring and a blend of fresh herbs, offers a taste of Haiti in each spoonful. Ideal as a main course, this dish will transport you to the Caribbean with its rich tastes and aromas.
Ingredients
🥖 1 whole French bread/baguette torn into small pieces
🐟 3-4 small pieces of smoked herring Aranso mashed
🫒 1-2 tablespoons olive oil
🍅 1/4 cup tomato sauce
🧅 1/2 cup scallion chopped
🌿 1/2 cup parsley chopped
🌿 1/2 cup cilantro chopped
🌿 1-2 tablespoons thyme chopped
🧄 1 teaspoon garlic salt
🥫 1 teaspoon Maggi powdered bouillon
💧 Approximately 4 cups water
🥕 1 cup carrots baby carrots or chopped
🍝 A small handful of Pasta Zara vermicelli noodles approx. 1/4 - 1/2 cup dry
🌱 1-2 cups watercress chopped
🧈 2 tablespoons Lily Chaloner butter yellow block
🌰 1 teaspoon cloves whole
🌶️ 3 whole Scotch bonnet peppers for garnish
Instructions
1- Prepare the Herring:
- Start by placing the smoked herring in a wooden mortar and use a pestle to mash it into a fine, shredded consistency.
2- Heat the Pot:
- Set a Cuisinart stainless steel pot on a gas stove and warm it over medium heat.
3- Sauté Aromatics and Herring:
- Add the olive oil to the hot pot. Once it shimmers, toss in the mashed smoked herring.
- Sauté it until it's fragrant and slightly browned.
4- Add Tomato Sauce:
- Stir in the tomato sauce with the herring mixture until well combined.
5- Incorporate Herbs & Spices (Phase 1):
- Mix in the chopped scallion, parsley, cilantro, and thyme.
- Stir thoroughly until the herbs wilt slightly and release their aromas.
6- Season the Mixture:
- Sprinkle in the garlic salt and Maggi powder.
- Stir continuously to ensure even distribution.
7- Add Water & Bring to Boil:
- Pour in approximately 4 cups of water and bring the mixture to a boil.
8- Integrate the Bread:
- Tear the bread into small pieces and add it to the boiling soup.
- Stir gently to mix.
9- Cook and Mash Bread:
- Allow the bread to cook in the soup for 5 minutes.
- Mash the softened pieces with a spoon to thicken the soup.
10- Add Carrots:
- Introduce the carrots into the mix.
11- Add Noodles:
- Stir the vermicelli noodles into the soup, ensuring they are fully submerged.
12- Finish with Fresh Elements and Butter:
- Toss in the chopped watercress and add the Lily Chaloner butter.
- Stir to combine.
13- Final Simmer and Serve:
- Let the soup simmer for a few more minutes until the noodles are cooked through.
- Serve hot, garnished with whole Scotch bonnet peppers, fresh carrots, cilantro, and scallions.
Prep Time: ~10-15 minutes
Cook Time: 20-25 minutes
Total Time: 30-40 minutes
Servings: Approx. 4-6 servings
Equipment: Cuisinart stainless steel pot, Gas stove, Wooden mortar and pestle, Black serving spoon, Small glass bowls/containers for prepping ingredients
Cooking Tips
- Ensure the smoked herring is finely mashed to mix smoothly into the soup.
- Properly mashing the bread ensures a thick, hearty soup base.
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Magg's Kitchen: https://www.youtube.com/@maggskitchen