From David Kodeski

[Ed: Oh my. This one is so structurally lovely I’m just going to leave it as is. Screw editing to style. A cazuela is a traditional Chilean soup, as well as the name of the traditional Chilean/Spanish pot it’s cooked in. And it’s also, for the record, very tasty. The mashed potato dumplings really put it over the top.]


For the BROTH

1 3-4 pound chicken, cut into quarters, giblets (not liver) included
1 large carrot, broken into thirds
2-3 stalks celery, broken into thirds
8-10 black peppercorns
1 teaspoon sea salt
water to cover

For the COLÓR

2 roasted, peeled and seeded red bell pepper
1 teaspoon cayenne pepper
1 medium onion diced
2-3 tablespoons vegetable oil

For the SOUP

2 small zucchini (or that Mexican zucchini – I can’t recall what it’s called in the market), diced
1 pound calabaza squash, diced
1 large fennel bulb cut into slivers – include some of the tops (reserve remaining tops – chopped – for garnish)
1 large yellow onion, chopped
1 – 2 teapsoons ground cumin
1/3 cup white rice
2-3 tablespoon minced fresh parsley
1.5 cups corn (either cut from the cob, or frozen)
1.5 cups green beans cut into 1″ lengths
1.5 cups fresh green peas


2-3 potatoes, peeled, cut up
2 egg yolks, lightly beaten
2-3 tablespoons (to taste) cider, malt or sherry vinegar

Limes, quartered (for garnish)


For the BROTH

Place ingredients into a soup pot and add enough water to cover. Bring to a boil and reduce to a simmer. Skim foam as it rises. When foam subsides, simmer gently for about an hour, or until meat is just falling off the bone. Remove carrots and celery. Reserve chicken.

For the COLÓR

Heat oil in a skillet and sauté peppers, onion, and cayenne over low heat until onions are soft – be careful not to brown. Add oil as needed. Remove from heat and blend in a blender with a bit of the broth. Run mixture through a strainer into the soup, pouring soup through the strainer as needed. Discard any solids.

Soup can be made up to this point and stored, covered in the refrigerator, or frozen.

For the SOUP

Once chicken is cool, remove meat from the bones and shred, leaving some bigger pieces.

Add squash, beans, onion, fennel, cumin, rice, parsley. Simmer, partially covered for approximately 25-30 minutes (until rice and vegetables are soft).

Add reserved chicken, peas, corn and beans. Cook a few minutes more, until vegetables are cooked, but still crunchy. Adjust seasonings.


Boil potatoes in lightly salted water. Mash, beating in yolks and vinegar.


Place 1-2 teaspoonfuls of dumpling into a bowl. Ladle in soup. Garnish with additional fennel fronds.

Add a generous squeeze of lime.


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