Haitian Freedom Soup Is a Celebration of Community and Haitian Pride

Ingredients

• 1/2 green bell pepper, seeded and chopped

• 1/2 red bell pepper, seeded and chopped

• 1/4 bunch parsley, stems and all, chopped

• 4 cloves garlic, chopped

• 2 green onions, chopped

• 1 tablespoon fresh thyme leaves

• 1 small shallot, chopped

• 1 Scotch bonnet or habanero pepper, optional

• 1 cup neutral oil, such as canola

• 1/4 cup white or cider vinegar

• 3 tablespoons fresh lime juice

• 1 tablespoon Tabasco sauce, optional

• 1 1/2 teaspoons fine salt

• 1 1/2 teaspoons black peppercorns

• 1 1/2 teaspoons yellow mustard, optional

• 1/4 teaspoon ground cloves

For the Oxtails

• 3 pounds oxtails

• 1 fresh lime, halved

• 2 tablespoons white or cider vinegar

• 1 1/2 teaspoons fine salt

• 2 tablespoons neutral oil, such as canola

• 3 bay leaves

• 1 bouquet garni (4 stems each of parsley and thyme)

• 8 cups warm water

For the Soup

• 2 tablespoons neutral oil, such as canola

• 1 yellow onion, finely chopped

• 2 cloves garlic, minced

• 10 cups water

• 1 bouquet garni (4 stems each of parsley and thyme)

• 1 tablespoon fine salt

• 5 cups cubed (3/4 to 1-inch) peeled and seeded butternut or calabaza squash

• 1 zucchini, chopped

• 2 carrots, peeled and chopped

• 1 turnip, peeled and chopped

• 1 celery stalk, chopped

• 1/2 leek, well-cleaned and chopped

• 1/2 cup elbow macaroni

• 1/4 cup long-grain white rice

• Croutons for serving, optional

Description

1. Make the épis: Add 1/2 green bell pepper, seeded and chopped, 1/2 red bell pepper, seeded and chopped, 1/4 bunch of parsley, stems and all, chopped, 4 garlic cloves, chopped, 2 green onions, chopped, 1 tablespoon fresh thyme leaves, 1 small shallot, chopped, and 1 optional scotch bonnet or habanero pepper to a blender.
2. Add 1 cup neutral oil, such as canola, 1/4 cup white or cider vinegar, 3 tablespoons fresh lime juice, 1 tablespoon optional Tabasco sauce, 1 1/2 teaspoons fine salt, 1 1/2 teaspoons black peppercorns, 1 1/2 teaspoons optional yellow mustard, and 1/4 teaspoon ground cloves. Blend until smooth and set aside.
3. Prepare the meat by scrubbing 3 pounds oxtails all over with 1 fresh lime, halved, 2 tablespoons white or cider vinegar, and 1 1/2 teaspoons fine salt.
4. Transfer the meat to a glass or stainless-steel bowl and pour 1 cup of épis on top, making sure all the pieces are covered (reserve the rest of the épis for the soup). Cover the bowl with a lid or wrap it with plastic and place it in the fridge. Let the meat marinate in the fridge for at least 4 hours or overnight.