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This chicken and vegetable soup is an Argentinean classic. It is as
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thick as a stew and as creamy as a bisque.
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Preheat oven to 400F.
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Spread half of the onions in a large, deep baking dish. Place chicken
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on top. Season with salt and pepper. Sprinkle garlic, thyme and bay
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leaves over chicken. Spread remaining onions on top; drizzle with 1
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cup stock. Roast uncovered for 30 minutes, or until chicken turns
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golden around the edges.
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Place chicken (remove skin, if desired), onions, garlic and herbs in a
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6-quart soup pot. Deglaze roasting pan with some water or stock and
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add to the pot. Add the remaining stock and the potatoes to the pot.
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Simmer for 15 minutes, then add the carrots and corn. Simmer for 25
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minutes.
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Using a wide fork, roughly mash at least 4 of the "falling apart"
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potato chunks to help thicken the soup.
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Beat egg yolk into the cream, then beat in 1/2 cup of the stock from
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the soup pot. Blend in the arrowroot if you want a thicker soup.
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Pour the cream mixture back into the soup, stirring until
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well-blended.
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Just before serving, add the minced parsley and cilantro. Ladle into
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wide, deep soup bowls. Make sure each bowl has a chunk of potato, a
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piece of chicken, a couple of carrots and a piece of corn.
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Serves 6.
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PER SERVING (skin removed): 445 calories, 31 g protein, 52 g
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carbohydrate, 14 g fat (6 g saturated), 123 mg cholesterol, 463 mg
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sodium, 7 g fiber.
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From an article by Jacquiline Higurea McMahan, San Francisco
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Chronicle, 2/24/93.
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Posted by Stephen Ceideberg; March 2 1993.
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