Independence soup (Soup joumou) from The Rise - Black Cooks and the Soul of American Food (page 34) by Marcus Samuelsson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meggan on December 30, 2020

    This is an elegant tasting soup. The chestnuts are nice but you could probably use the same treatment with other kinds of nuts - I think cashews would be good. Also the nutmeg oil tasted kind of burnt to me even though I followed the recipe. I would suggest just pouring warm oil over the spices not simmering.

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