Crillo De Pollo

Recipe by LikeItLoveIt
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • This chicken and vegetable soup is an Argentinean classic.
  • It is as thick as a stew and as creamy as a bisque.
  • Preheat oven to 400F degrees.
  • Spread half of the onions in a large, deep baking dish.
  • Place chicken on top.
  • Season with salt and pepper.
  • Sprinkle garlic, thyme and bay leaves over chicken.
  • Spread remaining onions on top; drizzle with 1 cup stock.
  • Roast uncovered for 30 minutes, or until chicken turns golden around the edges.
  • Place chicken (remove skin, if desired), onions, garlic and herbs in a 6-quart soup pot.
  • Deglaze roasting pan with some water or stock and add to the pot.
  • Add the remaining stock and the potatoes to the pot.
  • Simmer for 15 minutes, then add the carrots and corn.
  • Simmer for 25 minutes.
  • Using a wide fork, roughly mash at least 4 of the"falling apart" potato chunks to help thicken the soup.
  • Beat egg yolk into the cream, then beat in 1/2 cup of the stock from the soup pot.
  • Blend in the arrowroot if you want a thicker soup.
  • Pour the cream mixture back into the soup, stirring until well-blended.
  • Just before serving, add the minced parsley and cilantro.
  • Ladle into wide, deep soup bowls.
  • Make sure each bowl has a chunk of potato, a piece of chicken, a couple of carrots and a piece of corn.
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