Makes 13 cups (3 .25 L)
6 to 8 Main-Course Servings
Elsa Tobar has worked me for ten years. She came from Chile, and this is her recipe. It closely resembles the Ecuadorian sancocho. It is very beautiful; but it does require that guests not be persnickety about eating with their fingers—the corn, that is. I suppose the kernels could be removed from the cobs and added during the last few minutes of cooking, but the flavor would not be the same. To cut slices across the cob, slam the sharp blade of a heavy knife into the cob. Lift the knife and cob together and slam down on a cutting board.
2 medium carrots, peeled, halved lengthwise,
and cut across into 2-inch (5-cm) lengths
1 medium yellow onion, cut into 1-inch (2.5-cm) wedges
1 medium sweet potato, peeled and
cut across into 1/4 inch (.5-cm) slices
One 2-1/2 to 3-pound (1.1- to 1.4-kg) chicken,
cut into 14 serving pieces
(reserve wing tips and backs for stock)
6 medium cloves garlic, smashed and peeled
4 teaspoons kosher salt, or to taste
1 large green bell pepper, cored, seeded,
deribbed, and cut into 2 inch (5-cm) pieces
1 medium tomato, cored and cut in 2 inch (5-cm) chunks
2 ears corn, shucked, silk removed,
and cut across into 2 inch (5-cm) rounds
1/4 cup (10 g) finely chopped cilantro
Freshly ground black pepper, to taste
In a tall narrow stockpot, bring the carrots, onion, sweet potato, chicken, garlic, salt, and 5 cups (1.25 1) water to a boil. Lower the heat and simmer for 15 minutes. Stir in the bell pepper, tomato, and corn. Cover. Bring to a boil. Lower the heat and simmer, partially covered, for 5 minutes.
Stir in the cilantro and pepper. Simmer for 2 more minutes.
Soup, A Way of Life
By Barbara Kafka
Hardcover, jacketed, $35.00
300 recipes ,480 pages
Recipe Reprinted by permission.
This page created January 1999
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