Jamaican Squash Soup
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
56
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
6 medium
Scallions (trimmed)1
Salt1 tsp
Whole Black Peppercorns6 sprigs
Parsley (fresh flat-leaf)2 stalks
Celery (cut into thirds)680 g
Chicken Wing6 cups
Water (cold)Directions:
1
Tie scallions and thyme together with a piece of kitchen twine
2
Place squash, stock, Scotch bonnet, and scallion bundle in a medium saucepan
3
Bring to a boil
4
Reduce to a simmer, and cook until squash is extremely tender, 15 to 20 minutes
5
Remove scallion bundle and Scotch bonnet, and discard
6
Puree soup in a blender
7
For a very silky soup, pass through a sieve
8
Season with salt and pepper, and serve
9
; Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken, wings, and backs into a large stockpot
10
Add stock and 6 cups cold water
11
Bring to a boil
12
Reduce to a very gentle simmer, and cook for 45 minutes
13
Liquid should just bubble up to the surface
14
A skin will form on the surface of the liquid; skim this off with a slotted spoon, and discard
15
Repeat as needed
16
After 45 minutes, remove chicken from the pot, and set aside until it is cool enough to handle
17
Remove the meat from the bones, set the meat aside, and return the bones to the pot
18
Shred the chicken, and set aside in the refrigerator until ready to use
19
Continue to simmer the stock, on the lowest heat possible, for 3 hours, skimming as needed
20
The chicken bones will begin to disintegrate
21
Strain the stock through a fine sieve into a very large bowl
22
Discard the solids
23
Place the bowl in an ice bath, and let cool to room temperature
24
Transfer to airtight containers
25
Stock may be refrigerated for 3 days or frozen for 4 months
26
Refrigerate for at least 8 hours, or overnight
27
If storing, leave fat layer intact to the seal the stock
28
Before using, remove the layer of fat that has collected on the surface
29
Yield: 5 quarts