Souse

What is Souse

Souse is a bright, clear, citrus forward island soup with roots in the Bahamas and neighboring Caribbean communities. It is cherished for a clean, lightly pickled finish, gentle aromatics, and just enough heat to wake up the palate. This version focuses on a classic poultry base and a simple method that highlights balance and clarity.

Ingredients

• 2 lb chicken, bone in, cut into chunks
• 2 lime, plus 1/2 cup lime juice
• 8 cups water
• 1 large onion, thinly sliced
• 2 stalks celery, thinly sliced
• 2 medium potato, peeled and cut into 1 inch cubes
• 3 cloves garlic, crushed
• 1 whole Scotch bonnet pepper
• 8 berries allspice
• 2 bay leaves
• 4 sprigs thyme
• salt, to taste
• black pepper, to taste
• 1 cucumber, thinly sliced, for serving

Preparation

1. Clean and refresh the protein: Rinse the chicken with cool water, then rub it with a cut lime. Pat dry, place in a bowl, and toss with 2 tablespoons lime juice, a pinch of salt, and a handful of the sliced onion. Let it sit for 20 minutes.
2. Prep the vegetables and aromatics: Keep the remaining onion ready, slice the celery, cube the potato, crush the garlic, and set aside the whole Scotch bonnet pepper, the allspice, the bay leaves, and the thyme. Keep the cucumber chilled for serving.

Cooking Directions

1. Build the base: Add the water to a large pot and bring to a gentle boil. Add the marinated chicken and simmer for 10 minutes, skimming any foam. Stir in the remaining onion, the celery, the garlic, the allspice, the bay leaves, the thyme, and the whole Scotch bonnet pepper. Maintain a light simmer for 20 minutes.
2. Tender vegetables and balance: Add the potato and cook until just tender, about 12 minutes. Season the broth with salt and a few twists of black pepper. Stir in the remaining lime juice to brighten. If you prefer extra heat, gently press the Scotch bonnet pepper against the side of the pot for a moment, then taste.
3. Finish and rest: Remove the bay leaves and the whole Scotch bonnet pepper. Let the pot rest off heat for 5 minutes to settle flavors.

How to Serve and Enjoy

Ladle the soup into warm bowls, then garnish each serving with cool slices of cucumber. Offer extra wedges of lime at the table and a pinch more black pepper if desired. The contrast of hot, savory broth and crisp cucumber is the hallmark of this style. Pair it with a simple side such as johnny cake or toast for dipping.

Tips and Swaps

• Heat control: For a milder bowl, use half a Scotch bonnet pepper or keep it whole and remove it early. For more fire, let the Scotch bonnet pepper split slightly during the last few minutes.
• Citrus balance: If the broth seems flat, add a splash more lime juice and a small pinch of salt. If it seems too sharp, simmer a few extra cubes of potato to mellow the acidity.
• Aromatics: Whole allspice and fresh thyme are classic. If you run out, use a light pinch of ground allspice and dried thyme, added sparingly.
• Garnish: Keep extra chilled cucumber on the side and a fresh wedge of lime for each bowl.

Make Ahead and Storage

The soup holds well in the refrigerator. Reheat gently until steaming, then refresh with a squeeze of lime and a light grind of black pepper. Add fresh slices of cucumber right before serving so they stay crisp.