Total Steps
8
Ingredients
16
Tools Needed
9
Related Article
http://traveleatlove.com/?p=3239Ingredients
- 1 whole chicken, cut up
- 3 sprigs fresh parsley
- 2 pounds beef cubes (shin)
- 1/2 teaspoon dried thyme
- 1 pound sweet potatoes (preferably white/boniato), peeled, sliced
- 1 pound white potatoes, peeled & sliced
- 2 whole russet potatoes, peeled
- 2 whole carrots, scraped & sliced
- 2 stalks celery, sliced
- 3 medium tomatoes, peeled & chopped
- 2 whole green plantains, peeled & cut up
- 4 quarts water
- 1 whole bay leaf
- salt, freshly ground pepper(optional)
- 2 whole cloves
- 1 large onion, chopped
Instructions
1
Step 1
Put the fowl with its giblets and the beef into a large pot.
2
Step 2
10 minutes
Add the water and bring to a boil. At the end of 10 minutes, skim the surface thoroughly.
3
Step 3
2 hours
Reduce heat to simmer, cover, and cook for 2 hours.
4
Step 4
1 hour
Add the vegetables and seasonings; cook 1 hour longer, covered.
5
Step 5
Then lift out the 2 whole potatoes, mash them, and stir into the soup.
6
Step 6
Remove the bay leaf, cloves, and parsley.
7
Step 7
Cut the chicken into serving pieces.
8
Step 8
Serve hot in rimmed soup plates, or arrange the hot meats and vegetables on a warmed platter and pour the soup into a warmed tureen.
Tools & Equipment
large pot
knife
vegetable peeler
skimmer
potato masher
stirring spoon
soup plates
platter
tureen