CHICKEN RICE SOUP WITH AVOCADO Recipe adapted from "The Elements of Life," by Su-Mei Yu (Wiley, 2009).
St. Paul Pioneer Press Makes 4 servings. 5 cups low-sodium chicken broth, preferably homemade 1/2-inch piece ginger root 1 medium clove garlic 1 small or 1/2 large fennel bulb 6 to 8 baby-cut carrots 1/2 medium onion 1 chayote squash, about 9 ounces (optional) Leaves from 6 cilantro stems, divided use 3/4 teaspoon salt, divided use 1/4 teaspoon sweet paprika 1 1/2 teaspoons dried oregano, divided use 8 ounces ground chicken 1/4 teaspoon ground white pepper 1/2 cup cooked long-grain rice 1 ripe avocado 1 lime 1 to 2 Thai or serrano chili peppers (optional) To prepare broth: In large saucepan, bring broth to a boil over medium-high to high heat. To add vegetables: Meanwhile, add following ingredients to broth as you work: Peel ginger. Cut into ices. Using knife, smash and peel garlic. Core fennel. Cut into small dice ( 1/2 cup). Cut carrots into small dice (1 cup). Peel onion. Cut into small dice ( 1/2 cup). Peel chayote. Cut into small dice (1 1/4 cups). (Note: Soup should be bubbling at edges or at slow boil while you add vegetables.) To season soup: Finely chop cilantro to yield 1/3 cup. Reserve 2 tablespoons. Add remaining cilantro to broth. Add 1/2 teaspoon salt, paprika and 1/2 teaspoon oregano. Stir to mix well. Reduce heat to medium low. Cover. Cook for 5 to 7 minutes or until vegetables are almost tender. To make meatballs: Meanwhile, in medium bowl, combine ground chicken, remaining 1/4 teaspoon salt, remaining 1 teaspoon oregano, white pepper and 1 tablespoon reserved cilantro. Mix well. Add 2 tablespoons cooked rice. To cook meatballs: Uncover soup. Increase heat to medium. Using small scoop or tablespoon measure, form chicken mixture into 16 balls that are slightly smaller than walnuts. Drop meatballs into soup as you work. Cover. Reduce heat to low. Cook for 5 or 6 minutes or until meatballs are cooked through. To prepare avocado and garnishes: Cut avocado into small dice. Cut lime into very thin slices. Seed and mince chili peppers, to taste. To finish soup: Uncover soup. Discard ginger slices. Add remaining rice. Stir to combine. Cook, uncovered, for 5 minutes. Add avocado. Cook for 1 minute or until warmed through. Remove from heat. To serve: Divide among individual bowls. Garnish with lime slices, remaining cilantro and minced chili peppers. Serve hot. Nutrition information: One serving provides 211 calories, 17 grams protein, 18 grams carbohydrates, 9 grams fat, 1 gram saturated fat, 40 milligrams cholesterol, 1,273 milligrams sodium, 6 grams dietary fiber, 3 grams sugar. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
