Monday, October 17, 2011

Soup Weather


We've had some beautiful Indian summer weather, but the temperature has really dropped. It's time for soup! This blog was never intended to be a cooking blog, but every once in awhile I have a recipe that I think is worth sharing. This is one of my new favorite recipes.

Colombian Chicken Soup

3 pounds boneless skinless chicken thighs and/or legs
1 large white onion, peeled and cut into quarters
2 leeks (white and light green parts only) cut into 1-inch rings
1 green bell pepper, seeded and cut into 1-inch pieces
1 handful of green beans, cut into 1-inch pieces
2 ears of fresh corn, cut crosswise into 2-inch pieces (optional)
2 ribs celery, cut into 1-inch pieces
2 large carrots, peeled and cut into 1-inch pieces (I cut on the diagonal for interesting shape)
2 lbs potatoes (gold, red, or Idaho), peeled and cut into 1-inch cubes
6 cloves garlic, peeled
1/2 cup fresh cilantro leaves
2 chicken bouillion cubes
1 Tbsp salt, or more to taste
1/2 teas ground pepper

Aji

4 scallions chopped
2 tomatoes, peeled and diced
1 small white onion, peeled and chopped
1 jalapeno pepper, seeded and chopped fine
3 Tbsp fresh cilantro leaves
3 Tbsp white vinegar
1/4 teas salt

Boil chicken in 8 cups water. Simmer 10 minutes, frequently skimming off the foam.
Add all the vegetables, the garlic, cilantro, bouillion, salt and pepper. Stir a few times to distribute the vegetables. When broth returns to a boil, lower heat, partially cover pot, and simmer about an hour. Stir with a large spoon, breaking up some of the potatoes to thicken the soup slightly.

Serve the soup with a spoonful of the Aji. You can also garnish with sour cream, avocados, and cilantro springs, if desired. Enjoy!


1 comment:

Aprilyn said...

We are VERY tight financially, so I have frozen whole chicken cut up. Do you think I could make this soup using that chicken? Would I boil the chicken and pull the meat off the bones first?