Bouillon

Name: Bouillon
Yield: Serves 8 to 10
Cuisine: Haiti
Ingredients: 2 carrots, scraped and sliced; 1 lb. potatoes, peeled and sliced; 2 ripe plantains, or 3 under-ripe bananas, peeled and cut into 2-inch slices; Salt, freshly ground pepper; 2 medium potatoes, peeled and left whole; 2 lb. shin of beef, cut into 2-inch cubes; 1 stewing chicken weighing 4-5 lb.; 1 bay leaf; 2 cloves; 3 medium tomatoes, peeled, seeded and chopped; 1 large onion, chopped; 2 or 3 sprigs parsley; ½ teaspoon thyme; 1 lb. sweet potatoes, preferably white type, peeled and sliced; 6½ pints water; 1 calf’s foot, split; 2 stalks celery, sliced

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Modestly called bouillon, this is really a pot-au-feu.

Ingredients

1 stewing chicken weighing 4-5 lb.
2 lb. shin of beef, cut into 2-inch cubes

Americas
Haiti
Soup
Caribbean
Gluten-free

Method

Put the fowl, with its giblets, the beef and the calf’s foot into a large saucepan. Add the water and bring to the boil. At the end of 10 minutes skim the surface thoroughly. Reduce to a simmer, cover and cook for 2 hours. Add the vegetables and seasonings, bring back to a simmer, cover, and cook for 1 hour longer. Lift out the two whole potatoes and mash. Stir into the soup. Remove the bay lea