abc soup
carrot, tomato, and potato soup
A comforting soup that's packed with nutrition: vitamin A from carrots, vitamin B from potatoes, and vitamin C from tomatoes (& potatoes)!
ingredients
4 chicken drumsticks
1 large potato - Yukon gold or red potatoes will stay more in tact
1 large carrot
1 large tomato
1 corn on the cob
1½ teaspoon salt
½ teaspoon veggie or chicken bouillon powder
¼ teaspoon sesame oil
6 cups of water
steps
Prepare the ingredients
Chop the corn on the cob into 4 pieces.
Slice the tomato into wedges.
Peel the carrot and slice into 1-1.5 inch sized chunks. I like to slice diagonally, then rotate the carrot halfway and slice diagonally again for pieces with large surface area.
Prepare the potato last, since it will oxidize if exposed to air too long. Peel the potato and slice into 1.5-2 inch sized chunks. Since these will disintegrate the most in the soup, making them larger will help them stay in tact. (Joann's note: I basically just chop the potato into 4!)
Blanch the chicken drumsticks
Bring a pot of water to boil. Drop in the chicken drumsticks, and blanch for 1-2 minutes.
Pour out the blanching water, and give the chicken and the pot a quick rinse.
Make the soup
Add the chicken back into the pot with all the vegetables, and 6 cups of water.
Bring it all to a boil, and skim off any scum on the surface.
Reduce to a very gentle simmer (low to medium-low heat), then cover and let simmer for at least 45 minutes. I like to let it simmer for 90 minutes to extract more flavor from the meat and veggies.
Season with salt, veggie / chicken bouillon powder, and sesame oil.
