Crillo de Pollo

Description
This chicken and vegetable soup is an Argentinean classic. It is as thick as a stew and as creamy as a bisque.
 * 6 servings
 * 1 hour 10 minutes 5

Ingredients

 * 2 large onions, coarsely chopped
 * 3½ chicken breasts, cut into 4 pieces
 * 1 teaspoon salt
 * ½ teaspoon pepper
 * 4 cloves garlic, minced
 * ½ teaspoon dried thyme leaves, crushed
 * 2 bay leaves
 * 8 cups chicken stock
 * 3 large russet potatoes, peeled cut into chunks
 * 6 carrots, cut into 2-inch
 * 3 ears corn, cut into 3-inch
 * 1 egg yolk, beaten
 * ½ cup cream
 * 2 teaspoons arrowroot (optional)
 * 2 tablespoons minced parsley
 * 1 tablespoon minced cilantro

Directions

 * 1) Preheat oven to 400 °F.
 * 2) Spread half of the onions in a large, deep baking dish.
 * 3) Place chicken on top.
 * 4) Season with salt and pepper.
 * 5) Sprinkle garlic, thyme and bay leaves over chicken.
 * 6) Spread remaining onions on top; drizzle with 1 cup stock.
 * 7) Roast uncovered for 30 minutes, or until chicken turns golden around the edges.
 * 8) Place chicken (remove skin, if desired), onions, garlic and herbs in a 6-quart soup pot.
 * 9) Deglaze roasting pan with some water or stock and add to the pot.
 * 10) Add the remaining stock and the potatoes to the pot.
 * 11) Simmer for 15 minutes, then add the carrots and corn.
 * 12) Simmer for 25 minutes.
 * 13) Using a wide fork, roughly mash at least 4 of the "falling apart" potato chunks to help thicken the soup.
 * 14) Beat egg yolk into the cream, then beat in ½ cup of the stock from the soup pot.
 * 15) Blend in the arrowroot if you want a thicker soup.
 * 16) Pour the cream mixture back into the soup, stirring until well-blended.
 * 17) Just before serving, add the minced parsley and cilantro.
 * 18) Ladle into wide, deep soup bowls.
 * 19) Make sure each bowl has a chunk of potato, a piece of chicken, a couple of carrots and a piece of corn.