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The Galisteo Inn
Galisteo, New Mexico
Ginger Chicken Soup with Avocado, Lime, and Crispy Tortillas
In a large stock pot, place chicken, water, onions, celery, chopped carrots, bay leaf, peppercorns, 2 Tablespoons chopped garlic, and 1 Tablespoon minced ginger. Simmer for 1-1/2 hours until chicken is cooked and tender. Remove chicken from pot. Discard the skin and separate meat from the bones. Strain out the vegetables from the broth and skim the fat that rises to the top of the broth. Blanch julienned carrots in salted water, drain, and shock in ice water. Saute remaining garlic and ginger in a sauce pot and add chicken stock and meat. Season with salt and pepper and simmer 10 minutes.
Fry tortilla strips in hot peanut oil or canola oil and drain on paper towel.
Arrange avocado quarters and divide the cooked, julienned carrot on the bottom of four soup bowls. Add broth, sprinkle with chopped cilantro, and garnish with tortilla strips and a lime round.
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