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What You Need:
(To Serve: 6 to 8)
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A 3- to 3½ -pound chicken, cut into 6 to 8 serving pieces
3 quarts freshly made beef stock or 6 cups canned beef broth combined with 6 cups water
4 large tomatoes, peeled, seeded and coarsely chopped (see Sopa de Gandules), or 2 cups chopped drained canned tomatoes
2 medium-sized ears fresh or frozen corn, cut into 3-inch rounds
2 medium-sized yams (about 1 pound), peeled and cut crosswise into ½-inch-thick slices
2 small boiling potatoes, peeled and cut into ½-inch-thick rounds
¼ pound West Indian pumpkin or Hubbard squash, peeled and cut into ½-inch dice (about 1 cup)
½ cup fresh or frozen green peas
2 small fresh hot chilies, stemmed, seeded and thinly sliced
1 tablespoon salt
Freshly ground black pepper
2 tablespoons finely cut fresh chives
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Translate this recipe:
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| How To Cook: |
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1. Combine the chicken and fresh stock (or canned beef stock and water) in a heavy 6- to 8-quart casserole and bring to a boil over high heat.
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2. With a large spoon, skim off the foam and scum as they rise to the surface. Reduce the heat to low, cover partially, and simmer for 45 minutes.
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3. Skim as much fat from the soup as possible, then add the tomatoes, corn, yams, boiling potatoes, pumpkin (or squash), peas, chilies, salt and pepper.
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4. Bring the "saucochi" to a boil again, reduce the heat and simmer partially covered for about 20 minutes longer; or until the chicken and vegetables are tender but still intact.
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5. Taste the soup for seasoning and stir in the chives. Serve at once from a heated tureen or individual soup plates.
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