Cuban Chicken Soup – Sopa de Pollo
By Three Guys From Miami
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings
Cuban chicken soup amped up with yuca and plantains.
3 tablespoons olive oil for sautéing
1 bunch green onions, chopped
1 small bunch cilantro, chopped
1 tablespoon ground cumin
3 tablespoons white flour
6 cups chicken stock
8 chicken thighs
1 yuca, peeled and cut into one-inch cubes
1 cup calabaza cubed
2 red potatoes, unpeeled cut into chunks
2 plantains, peeled, halved, and sliced into thirds
1/2 cup fresh lemon juice
salt and black pepper to taste
sliced red onion
Briefly sauté green onions, cilantro, and cumin in olive oil. Quickly whisk in the flour, stirring thoroughly to avoid lumps. Immediately add one cup chicken stock, continue to whisk until well blended. Remove from heat. Set this chicken stock/onion/cilantro mixture aside.
Place chicken and remaining chicken stock in a large eight-quart stockpot. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes. Add the yuca, calabaza, potatoes, and plantain; continue to simmer for about 40 minutes, or until the vegetables are tender.
Remove the chicken thighs from the soup, run under cold water to cool. Skin and de-bone the chicken, breaking it into bite-size pieces. Return the chicken pieces to the simmering broth.
Add the chicken stock/onion/cilantro mixture and the lemon juice to the soup and stir thoroughly.
Continue cooking until the soup is hot and ready to serve. Salt and pepper to taste.
Garnish with chopped cilantro and sliced mild red onion.
Recipe URL: http://www.icuban.com/food/sopa_de_pollo.html
Active time: 25 minutes | Total time: 45 minutes
Pasta Soup with Potatoes, Pancetta and Leeks Recipe
| metric conversion
- 6 tablespoons olive oil
- 1 large leek, washed and finely chopped
- 9 ounces pancetta, diced
- 1 large carrot, peeled and cut into 1/4-inch dice
- 14 ounces (2 small potatoes or 1 very large one) mealy potatoes, such as russets, peeled and cut into 1/2-inch dice
- 2 quarts (8 cups) hot vegetable stock (or substitute chicken, beef or duck stock)
- 3 tablespoons canned chopped tomatoes, drained, or more to taste
- Salt and freshly ground black pepper, to taste
- 2 1/4 cups (9 ounces) farfalline or another soup pasta (or even spaghetti, broken into bits)
- 2/3 cup freshly grated Parmesan cheese
- 1. In a large saucepan, heat the olive oil over medium heat. Sauté the leek and pancetta for about 3 minutes. Add the carrot and potato and cook, stirring occasionally with a wooden spoon, for another 2 minutes.
- 2. Pour in the stock, lower the heat, and simmer gently, uncovered, for 20 minutes.
- 3. Add the chopped tomatoes and season to taste with salt and pepper. Stir in the pasta and continue to cook over low heat, uncovered, stirring every 2 minutes, until the pasta is al dente, about 6 minutes.
- 4. When the pasta is cooked to your liking, remove the pan of soup from the heat and stir in the Parmesan cheese. Immediately ladle the soup into bowls.