Posted by: Jacques | March 1, 2010

Who doesn’t crave a bowl of chicken soup in weather like this?

Spicy Chicken Soup - and excelent winter cure-all

The chicken soup that occasionally appears on the Palo Santo menu is spiced up with the heat of the Scotch Bonnet Pepper. A large bowl makes a great hearty lunch on a chilly winter day. With a little bit more work the chicken meat can be taken off the bone so that the soup will fit into a cup as a warming starter to welcome your dinner party guest on a snowy night. If the use of corn so far out of local corn season turns you off, try substituting some Greenmarket bought root vegetables such as celery root, rutabaga, or sweet potatoes. This same recipe can also be changed by leaving out the chicken and using fish -that’s basically the Fish Tea recipe that we use at Palo Santo.

Scotch Bonnet Chicken Soup

Makes 8 bowls of soup

1 Whole Chicken Cut Into Pieces

1 Gallon Water

1 c Dry White Wine

4 Stalks Celery (cut into large pieces)

2 Carrots (peeled and cut into large pieces)

1 Large Onion (peeled and diced)

2 Ears of Corn on the Cob (cut into 4 pieces each)

1 or 2 Scotch Bonnet Peppers

2 oz Ginger (peeled and chopped)

1 Stalk of Lemongrass (pounded and cut into four pieces)

2 Bay Leaves

½ lb macaroni or other pasta (cooked al dente and drained)

2 Tbs Extra Virgin Olive Oil

2 Limes (quartered)

½ Bunch Cilantro

Salt to taste

1) Put the chicken in a large pot with the water and the wine and bring it up to boil over a high flame.

2) Some foam and scum will rise to the top of the water. Skim it off with a ladle and discard it. Lower the flame to a simmer.

3) Add the celery, carrots, onion, corn, scotch bonnet, ginger, lemongrass, bay leaves and a little salt.

4) Let the soup simmer for a total of forty five minutes to one hour beginning from when it first came up to a boil. Check the doneness of the chicken, it should be tender and almost ready to fall off of the bones. The vegetables should be soft, but not mushy.

5) Add the pre-cooked pasta.

6) Taste and add more salt if necessary.

7) Serve in bowls. Garnish with the olive oil, limes, and cilantro.


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