Simanim Soup
Ingredients
For the meat:
- 3–4 pounds cheek meat
- 1/4 cup olive oil
- 1 large onion, finely diced
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- Pinch of saffron (optional)
- 1 cup water
For the soup:
- 1/4 cup olive oil
- 4 leeks, washed thoroughly and sliced thinly
- 1 bunch Swiss chard, with stem removed and chopped thinly
- 2 cups butternut squash, cubed (or acorn or Delicata squash)
- 1 large green apple or quince, peeled and cubed
- 2 large zucchini, peeled and diced
- 2 small sweet potatoes, peeled and cubed
- 4 medium Yukon gold potatoes, peeled and cubed
- 1 large turnip, peeled and cubed
- 4 celery stalks, diced
- 3 large carrots, peeled and diced
- 2 parsnip, peeled and diced
- 1/2 small cabbage, thinly sliced
- 2 Tablespoons chicken consommé powder
- 1/2 teaspoon white pepper
- 1 teaspoon turmeric
- Salt, to taste
Instructions
- For the meat: In a pressure cooker or large pot, add oil and warm over medium heat. Add onion and sauté for 5 minutes. Add meat, bay leaf and spices. Cook for 1 hour in a pressure cooker or until tender in the pot.
- For the soup: In a very large pot warm oil over medium heat, then add sliced leeks. Sauté for 5 minutes until they start to soften.
- Add all the ingredients, except Swiss chard, zucchini and butternut squash (set them aside).
- Pour enough water to cover the top of the vegetables. Bring to a boil, cover the pot then lower heat to medium and simmer vegetables for 1 hour.
- Add the zucchini and butternut squash. Simmer for another 30 minutes.
- Add the Swiss chard, continue to cook on a simmer for an additional 30 minutes. Taste and adjust seasoning.
Notes
- This recipe makes a very large pot, so you should have enough to serve this soup for two meals.
- Store soup in a tightly sealed container in the refrigerator for 5-7 days.