Venezuelan Chicken Chupe
Chef Edgar Leal of Cacao Restaurant – Coral Gables, FL
Adapted by StarChefs

Yield: 6 Servings

• 1 3-pound chicken, cut into quarters, skin removed
• 3 quarts water
• 1 Tablespoon olive oil
• 1 large onion, small dice
• 6 cloves garlic, minced
• 1 red pepper, small dice
• 1 leek, white part only, diced
• 2 cups diced potatoes
• 1 cup medium-diced carrots
• 1 1/2 cups fresh corn kernels
• 12 asparagus spears blanched and cut into ½-inch pieces
• 1 cup milk
• ½ cup heavy cream
• 1 teaspoon Tabasco sauce
• 4 Tablespoons chopped cilantro
• 1 Tablespoon salt
• ½ teaspoon ground white pepper
• 2 cups queso blanco, medium dice*


*Quesco blanco is a South American cheese that is similar to the Indian cheese, Panir. It is useful in cooking because it does not melt. Queso blanco is available at gourmet cheese shops and Latin grocery stores.

Method:
Place chicken pieces and 3 quarts water in a large soup pot and bring to a boil over high heat. Reduce heat and simmer for 30 minutes. Remove chicken pieces from the water and set aside.

Heat a large sauté pan over medium-high heat. Add olive oil and, once hot, toss in onions and garlic and sauté until caramelized, stirring occasionally with a wooden spoon. Add diced red peppers and leeks to the pan. Once all the ingredients start to turn take on color, transfer them into the chicken stock.

Add diced potatoes, carrots and corn kernels to the soup pot and bring to a boil. Once it boils reduce heat and simmer for another 25 minutes.

Dice the cooked chicken into small pieces. Add the asparagus, chicken, milk, cream, Tabasco, and cilantro to the soup. Season to taste with salt and pepper and bring soup just to a boil again.

Divide diced queso blanco among 4 soup bows. Ladle soup into the bowls and serve.

Wine Pairing:
A rich New Zealand Sauvignon Blanc such as the Kim Crawford Marlborough Sauvignon Blanc 2004.