Estimated Nutrition (whole recipe, rough)
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 garlic cloves, chopped
- 2 teaspoons oil
- 6 quarts water
- 1 whole chicken, rinsed well & patted dry (about 3 lb)
- 3 bay leaves
- 3 sprigs thyme
- 1 tablespoon black peppercorns
- 2 tablespoons kosher salt
- 2 ancho chilies, stemmed & seeded
- 1 lemon, zest of
- 10 ounces white pearl onions, roots trimmed off
- 1 lb Brussels sprouts, trimmed & washed
- 9 ounces baby carrots, peeled
- 2 small sweet potatoes, peeled & diced
- 1 cup corn kernels
- 5 leeks, white parts only, split & washed
- 3 chorizo sausages (about 1 lb)
- 2 tablespoons chopped flat leaf parsley, to garnish
- coarse grain mustard, for dipping
Directions
In a large stockpot, sauté garlic in oil until soft.
Add the water, chicken, bay leaves, thyme, peppercorns, salt, and chiles; bring to a boil over high heat.
Decrease heat to low & simmer, covered, for 1 1/2 hours, ocassionally skimming off any fat that rises to the surface.
Trandfer the chicken from the pot to a serving platter, and cut into serving pieces or shred.
Add lemon zest to the broth.
Bring a saucepan of water to a boil.
Prepare a small ice-water bath by putting ice and cold water into another saucepan.
Blanch the onions by boiling for 1 minute, then transferring to ice-water.
When the onions have cooled, peel them.
Place all vegetables (including the onions) in the center of a large square of doubled up cheesecloth & tie in a tight bundle.
Add the bundle to the pot and simmer for 8 minutes.
Add the chorizo and simmer for 3 more minutes, ocassionally skimming the surface of the soup.
Remove the bundle, cut it open, and add vegetables to serving platter.
Strain the broth, then add the parsley.
Ladle the broth into small bowls and serve with chicken and vegetables with mustard on the side for dipping the chicken and vegetables into.
Category:Bolivian Recipes
Category:Bolivian Soups