Sopa de pollo para el cuerpo
(Chicken soup for the body)
In remembrance of Paul Keck, from whom we learned the basic recipe
Ingredients:
(Serves 6)
(A)
I large chicken
(B)
4 cups water
1 lb carrots, diced into very small cubes or disks
1 lb cooking potatoes, also diced into very small pieces
1 green plantain
1/2 cup pumpkin, diced
(C)
2 tbsp olive oil
1/2 cup Spanish olives, stuffed with peppers or onions
1/2 cup onion, diced
1/2 tsp salt
1/3 tsp cumin
2 tbsp ground garlic
1/2 tsp ground pepper
1 bay leaf
(D)
1/4 cup anisette
1/2 cup Spanish red peppers (Pimientos morrones)
Procedure:
Cut the chicken into a few pieces. Place in a pressure cooker with one cup of water and cook for thirty minutes. Save the broth for later use. Let the chicken pieces cool a bit. Carefully separate and discard the chicken bones.
Heat the olive oil in a deep pot. Add the ingredients in (C) and sautŽ lightly. Add the 4 cups of water, carrots and potatoes. Cook over medium heat for about twenty minutes or until the carrots and potatoes are nearly cooked.
Remove the skin from the green plantain. Grate the plantain and build into balls around 1 inch in diameter.
Use a fork to separate the chicken meat into shreds. Some people prefer to remove and discard the chicken skins.
Add the meat and the broth which you had saved earlier to the pot. Stir lightly. Add the plantain balls and the pumpkin. Reduce the heat to low and simmer for 10 to 15 minutes. The idea is for much of the liquid to be reduced, leaving a thick soup.
Shortly before removing from the heat, add 1/4 cup anisette (optional). Garnish with the Spanish red peppers.
This is a very hearty soup. Keep side dishes to a minimum. We like it with slices of French bread.
Enjoy!
Please forward this recipe to your acquaintances and newsgroups so that they, too, may enjoy our recipes. Thank you!
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