Variations of this soup are typical throughout much of South America. The root vegetables lend hearty and rich components, while at the same time sweetening the broth. Vegetables may vary, depending on region, season and availability, but this is a standard collection.
Ingredients 18
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Method 4
Heat a large pot over a medium–high heat and add the . Season the with salt and dredge in . When the oil is hot, shake off the excess flour and sear the chicken legs for 4–6 minutes on all sides until golden brown. Remove the chicken legs from the oil and set aside.
Add more to the pot, if needed, then add the , and and cook, stirring constantly, for a few minutes. Add the , , , and . Stir and cook for a few minutes until the vegetables have softened and the onions are translucent.
Add the and cook for a further 2–4 minutes until it evaporates. Add the and bring to a simmer, then add the back into the pot with the .
Season the soup with salt and simmer for 20–25 minutes until the is almost tender, then add and and simmer slowly for a further 5 minutes. Add the and , stir and cook for 3–4 minutes. Make sure the are cooked through. Season with salt and freshly ground black pepper and serve.
Jenn Louis's tips
Leftovers may need an addition of stock, as the starchy vegetables may absorb some liquid.
