Fall in New England

Fall is upon us and being a true New Englander, I must say that I love stepping outside to crisp cool air. The signs of fall, bring back memories of being tucked in under comforters, of time spent with friends and family and feeling loved. Nothing, makes me think of fall more then a deliciously prepared soup. A thick hearty soup has a way of warming me up on a chilly fall day and bringing me comfort.

Here is a recipe that’s sure to become a staple in your home.

sancocho2

This soup, is a traditional Caribbean soup and though it may be called by a different name, in different islands, in Dominican Republic, where I am from, it is called Sancocho. Sancocho’s can be made with different choices of meet or with beans. The one we will make today is one made with chicken and root vegetables such as yucca and potatoes.

INGREDIENTS

sancocho

How to Prepare

Peel, wash and cut all vegetables into medium sized pieces

In a pot add enough water and place all vegetables and all seasoning. Do not add the meat.

Now we boil the vegetables and seasonings. Wash and season the chicken,  then put it to cook in a pan and reserve it for later.

When the vegetables are tender, remove the squash started to puree it and then add it back to the pot. When this process is finished, add the stewed chicken with all its juices. Cover the pot and let cook for an additional 15 minutes more.

After the fifteen minutes have passed, it is up to you to decide whether to remove or leave the onions and peppers.  I have been known to leave them in, but my preference is to remove them. Visually it makes the dish look better.

Now it’s time for the TASTING. Here you will check if it needs salt, or needs more flavoring. This can be fixed by adding more Salt and a Chicken Bouillon. Flavoring can also be fixed by adding more herbs such as long coriander, oregano or thyme.

This soup is meant to be of a thick consistency. A happy medium between a traditional chicken soup and a stew. Once it has achieved this consistency, it is ready to eat!

Sancocho’s are traditionally eaten with a side dish of white rice and a slice of avocado. I normally like eating it with rice and a lime wedge, to squeeze into the soup right before eating, and for those who tend to love soup a slight bit spicier, a dash of hot sauce seems to do it for me.

I hope you have enjoyed this recipe as much as I do, and that with time this too becomes a staple in your home.

From my home to yours, enjoy!

RH&L

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