Sweet Potato and Chicken Soup
Sweet potatoes were originally brought to Mexican shores by the Spaniards from West Africa via the Caribbean islands. This particular recipe originated in Queretaro, in the Bajio, north of Mexico City. The soft, sweet pulp combines deliciously with the chicken.
1 pound plus 2 ounces sweet potatoes
9 ounces skinned chicken breast
2 egg yolks
3 tablespoons butter
1/2 teaspoon nutmeg
3 pints hot chicken stock salt
freshly ground black pepper
3 tablespoons finely chopped fresh cilantro
Preheat the oven to 350°F.
Wash and dry the sweet potatoes and place in a baking pan. Cover with aluminum foil and bake for about 30 minutes or until the potatoes are tender when pierced with a pointed knife. Remove from the oven and leave to cool a little, then peel and mash, removing any coarse fibers.
In a food processor, chop up the chicken quite finely. Add the chicken to the sweet potato with the egg yolks, butter, nutmeg, and allspice. Mix well and season with salt to taste. The mixture should have a thick, dumpling-like texture.
Turn the mixture out onto a work surface. Pat out until 1/2 inch thick and shape into rectangles about 3 1/4 inches (8cm) wide, then cut into strips measuring about 3/4 inch x 3 1/4 inches.
Bring some water to boil in a large saucepan, add a little salt, and drop in the strips. Cook for about 20 minutes. Carefully remove the strips from the water with a slotted spoon, drain in a colander, and place in a soup tureen or distribute between individual soup bowls.
Pour the hot chicken stock over the strips and sprinkle with freshly ground black pepper and finely chopped cilantro. Serve immediately.