Colombian Chicken Soup a La Emeril |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 25 |
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Saw this episode of Emeril Live and just had to have some. Made it last week and it was delish! I love that little zing, although it calls for more, & we made a meal of it!.Chicken soup is chicken soup but with little changes here and there - that make it entirely their own. We served it with a crunchy home made bread, some honey butter and a spinach salad with a raspberry vinaigrette, exquisite!! Forgot to make this public - so here it is. We served it in a beautiful tureen that belonged to my mother and a fine time was had by all!!!! :) Ingredients:
1 (3 1/2-4 lb) skinless roasting chicken, cut into 8 pieces |
1 skinless chicken breast, cut in 1/2 |
1 medium onion, quartered |
2 medium carrots, cut into 4 pieces |
1 medium celery rib, cut into 4 pieces |
1 bay leaf |
3 garlic cloves, pressed or 3 garlic cloves, minced |
1/2 bunch fresh cilantro, stems only (leaves reserved for soup) |
1 medium onion, finely chopped |
3 medium carrots, peeled and finely chopped |
1 medium celery rib, finely chopped |
2 lbs baking potatoes, peeled and cut into 1/2-inch cubes |
1 lemons, juice of (please not the bottled stuff) or 1 lime, juice of (please not the bottled stuff) |
2 garlic cloves, minced |
1/2 bunch fresh cilantro, leaves only, finely chopped |
2 scallions, finely chopped |
3 tablespoons olive oil |
2 pinches ground cumin or 2 pinches bijol seasoning |
crushed red pepper flakes |
1 saffron threads or 1 bijol seasoning |
1 large very ripe tomato, halved, seeded, and finely chopped |
1 scallion, finely chopped |
1 garlic clove, crushed and mashed into a paste with 1/4 teaspoon salt |
1/2 lemons, juice of (please not the bottled stuff) or 1/2 lime, juice of (please not the bottled stuff) |
1 jalapeno pepper, seeded and very finely minced (we used less) |
2 tablespoons minced cilantro leaves |
salt |
Directions:
1. STOCK:.
2. Combine all the ingredients for the stock in a large soup pot and cover with cold water.
3. Bring to a boil over high heat, then reduce the heat to low and simmer uncovered for 1 1/2 to 2 hours, skimming any foam from the top of the stock as it simmers, until the chicken is fall-from-the-bone tender.
4. Add water, as necessary, to keep the stock ingredients covered.
5. Strain the stock through a fine mesh sieve, discarding everything except the boiled chicken, and return the stock to the rinsed-out pot.
6. SOUP:.
7. Remove the chicken from the bones and shred into small pieces; set aside.
8. Add the onion, carrots, celery, and potatoes to the stock and simmer 20 to 30 minutes, or until the potatoes are tender.
9. While the soup is simmering, combine the lemon or lime juice, garlic, cilantro leaves, scallions, oil, Bijol (or a pinch each of ground cumin & a pinch of saffron threads), and a tablespoon of the soup broth in a small bowl and mash into a paste with a fork.
10. SALSA:.
11. Also while the soup is simmering, prepare the salsa by combining all ingredients in a glass or stainless steel bowl and mixing well.
12. Season, to taste, with salt just before serving.
13. ASSEMBLY:.
14. When the potatoes are tender, add the reserved chicken and seasoning paste to the soup and stir well to combine.
15. Allow the soup to return to a simmer, then remove from the heat, and let sit, covered, 10 minutes before serving.
16. Serve garnished with a spoonful of the salsa.
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