While on our honeymoon at ClubMed, we had a delicious soup that inspired us to try our hand at home. First, make the chicken broth by combining 1 ½ lb chicken wings, necks and gizzards (here, 3 lb chicken wings and drummettes), 4 stalks chopped celery, 1 lb chopped and peeled carrots, ½ bunch each chopped cilantro and parsley, 3-4 bay leaves, 7 sprigs thyme (leaves only), 5 garlic cloves (peeled and slightly bruised), 1 medium onion (quartered), 2 cloves, ¼ tsp allspice, and about 2 Tbsp salt with 8 cups water (here, we added 10, but that yielded less broth than expected; we likely will add 14 cups water the next time). Bring to a boil, then reduce to medium, skimming foam frequently until foam ceases. Simmer on medium for 1 hour, then discard boiled solids (note: we kept the carrots and set them aside for the finished soup). Then bring to a simmer, add 2 Tbsp tomato paste and 3 Yukon potatoes (peeled and chopped). A few minutes later, add 2 zucchini, sliced and then cut into ¼ circle wedges. Add cooked carrots, then season with salt and black pepper to taste. This recipe is based on Delicious El Salvador by Alicia Maher, with substantial modifications (addition of tomato paste to the broth and use of potato, zucchini, and carrots for the finished soup). (Nov. 2014)
Cooking Adventures 