Bogotá-Style Chicken and Potato Soup
- Yield 6 servings
- Prep 25 mins
- Cook 85 mins
A Latin American-inspired chicken soup is topped with avocado, capers and hard-cooked eggs.
- 1 -- whole chicken, 4 to 5 pounds, cut into 8 pieces
- 3 -- carrots, peeled and cut into fourths
- 2 stalks celery, cut into chunks
- 1 large onion, cut into eighths
- 1 -- bay leaf
- 8 cups water
- 1 tablespoon salt
- 2 pounds assorted small and medium potatoes, sliced thin
- 3 -- ears frozen corn, cut 2- to 4-inch thick slices
- 1 cup frozen peas
- 1 cup chopped cilantro
- 1 -- avocado, diced
- 1/2 cup capers, drained
- 4 -- hard-cooked eggs, chopped
- In large soup pot over high heat, combine chicken pieces, carrots, celery, onion, bay leaf and water. Bring to a boil; reduce heat to low, add salt and simmer, partially covered, for 45 minutes.
- Remove chicken and carrots from pot with a slotted spoon; set aside. Strain broth through a fine sieve; return strained broth to soup pot. Discard onion, celery and bay leaf. Add sliced potatoes, bring broth to a boil, reduce heat and simmer, partially covered, for 30 minutes. While broth is simmering, shred chicken and discard bones.
- Add corn, peas, cilantro and reserved chicken and carrots to soup pot; simmer for additional 10 minutes.
- Spoon soup into deep bowls. Garnish each with sprinkling of avocado dice, capers and hard-cooked eggs.
From the Cooking School at the Ocean Reef Club, Miami, Fla.