Colombian Chicken Soup a La Emeril

Ingredients

STOCK

• 1 (3.5-4 lb)  skinless roasting chicken, cut into 8 pieces

• 1 skinless chicken breast, cut in 1/2
• 1 medium onion, quartered
• 2 medium carrots, cut into 4 pieces
• 1 medium celery rib, cut into 4 pieces
• 1 bay leaf
• 3 garlic cloves, pressed or garlic cloves, minced
• 1/2 bunch fresh cilantro, stems only (leaves reserved for soup)

THE SOUP

• 1 medium onion, finely chopped
• 3 medium carrots, peeled and finely chopped
• 1 medium celery rib, finely chopped
• 2 lbs baking potatoes, peeled and cut into 1/2-inch cubes
• 1 lemon, juice of or lime, juice of (please not the bottled stuff)
• 2 garlic cloves, minced
• 1/2 bunch fresh cilantro, leaves only, finely chopped
• 2 scallions, finely chopped
• 3 tablespoons olive oil
• 2 pinches ground cumin or bijol seasoning
• crushed red pepper flakes
• 1 saffron thread or bijol seasoning

SALSA

• 1 large very ripe tomato, halved, seeded, and finely chopped
• 1 scallion, finely chopped
• 1 garlic clove, crushed and mashed into a paste with 1/4 teaspoon salt
• 1/2 lemon, juice of or lime, juice of (please not the bottled stuff)
• 1 jalapeno pepper, seeded and very finely minced (we used less)
• 2 tablespoons minced cilantro leaves
• salt

Directions

1. 1

   STOCK:.

2. 2

   Combine all the ingredients for the stock in a large soup pot and cover with cold water.

3. 3

   Bring to a boil over high heat, then reduce the heat to low and simmer uncovered for 1 1/2 to 2 hours, skimming any foam from the top of the stock as it simmers, until the chicken is fall-from-the-bone tender.

4. 4

   Add water, as necessary, to keep the stock ingredients covered.

5. 5

   Strain the stock through a fine mesh sieve, discarding everything except the boiled chicken, and return the stock to the rinsed-out pot.

6. 6

   SOUP:.

7. 7

   Remove the chicken from the bones and shred into small pieces; set aside.

8. 8

   Add the onion, carrots, celery, and potatoes to the stock and simmer 20 to 30 minutes, or until the potatoes are tender.

9. 9

   While the soup is simmering, combine the lemon or lime juice, garlic, cilantro leaves, scallions, oil, Bijol (or a pinch each of ground cumin & a pinch of saffron threads), and a tablespoon of the soup broth in a small bowl and mash into a paste with a fork.

10. 10

    SALSA:.

11. 11

    Also while the soup is simmering, prepare the salsa by combining all ingredients in a glass or stainless steel bowl and mixing well.

12. 12

    Season, to taste, with salt just before serving.

13. 13

    ASSEMBLY:.

14. 14

    When the potatoes are tender, add the reserved chicken and seasoning paste to the soup and stir well to combine.

15. 15

    Allow the soup to return to a simmer, then remove from the heat, and let sit, covered, 10 minutes before serving.

16. 16

    Serve garnished with a spoonful of the salsa.