Prep 25 mins
Cook 1 hr 5 mins
This Colombian recipe for Chicken Soup improves on the traditional by adding yucca, plaintains and red potatoes. What an excellent blend of flavors!
- 1 1⁄2 quarts chicken stock
- 1 yucca root, peeled and cut into 1 inch cubes
- 2 plantains, peeled, halved, and sliced into thirds lengthwise
- 2 red potatoes, peeling optional, cut into chunks
- 3 whole skinless chicken breasts, quartered with bones left on
- 2 lemons, juice of
- 1 teaspoon cumin
- 6 -8 scallions
- 1 bunch cilantro
- salt and pepper, to taste
For the Roux
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- In one cup of the chicken stock, simmer the scallions, cilantro, and cumin for 5 minutes. Set it aside until it is cool, then process in a blender or food processor until you have a smooth, green-colored puree to be added to the final soup.
- In the remaining 1 ¼ quarts of chicken stock, simmer the quartered, skinned chicken breasts. Skim off the scum that results and discard. The chicken will take about 1 hour to cook.
- As the chicken is simmering, add the cut up, peeled yucca, and the cut up potatoes. Continue to skim off the scum after the yucca and potatoes are added.
- 30 minutes prior to the end of cooking, add the cut up plaintains.
- 10 minutes before completion of the cooking phase, add the processed scallions-cilantro-cumin mixture and the juice from the 2 lemons.
- Combine the flour and the butter for the roux and microwave for 30 seconds. The result should be a yellowish sludge.
- Add the roux to the soup and stir to blend well.
Really loved this soup, especially that scallion/cilantro/cumin/lemon addition in the end! I found that 1 large lemon was more than enough. Forgot to buy plantains, but 1 large white potato made for an acceptable substitute. Also, it seemed fine without the roux, although I'll try that next time.