Sancocho Cream Soup
Two ways to a sancocho cream: from a packet of soup mix with potato, or by blending leftover sancocho with its own broth. Fifteen minutes either way.
Servings: 4
Ingredients
Quick Sancocho Cream Soup
- 1 packet of La Sopera or Maggi soup mix
- 4 cups water three hot in the pot, one cold to dissolve the packet
- 1 cup potatoes chopped into small cubes, optional
Traditional Sancocho Cream Soup
- 3 cups traditional sancocho with its broth
Instructions
Quick Sancocho Cream Soup
- Put three cups of water in a pot over medium heat.
- Dissolve the packet of La Sopera or Maggi in the remaining cup of cold water, then add it to the pot of hot water. There is no need for any other seasoning, not even salt: the packet has it all.
- Add the chopped potatoes and carry on cooking for another 15 minutes, until they are soft.
- Stir constantly so the cream does not stick to the bottom of the pot.
Traditional Sancocho Cream Soup
- Put the sancocho in the blender, without any meat or chicken bones, and blend for a minute or until it has the texture you want.
- If the cream is too thick, loosen it with more sancocho broth.
Notes
The second method is the better one and it is the reason this page exists. Sancocho is a big Sunday dish and there is almost always some left, and blended with its own broth it becomes a completely different soup on Monday. Take the bones and the meat out first, which the instruction says: bones will not blend and meat turns stringy. Dissolve the packet in cold water, not hot. Powdered soup mixes lump instantly in hot water and the lumps never break up. A cup of cold water and a whisk, and then it goes into the hot pot. Keep stirring once it is in. Anything thickened with starch settles on the bottom of the pot and scorches, and a scorched taste goes through the whole thing.