CRILLO DE POLLO

Steps:

• This chicken and vegetable soup is an Argentinean classic.
• It is as thick as a stew and as creamy as a bisque.
• Preheat oven to 400F degrees.
• Spread half of the onions in a large, deep baking dish.
• Place chicken on top.
• Season with salt and pepper.
• Sprinkle garlic, thyme and bay leaves over chicken.
• Spread remaining onions on top; drizzle with 1 cup stock.
• Roast uncovered for 30 minutes, or until chicken turns golden around the edges.
• Place chicken (remove skin, if desired), onions, garlic and herbs in a 6-quart soup pot.
• Deglaze roasting pan with some water or stock and add to the pot.
• Add the remaining stock and the potatoes to the pot.
• Simmer for 15 minutes, then add the carrots and corn.
• Simmer for 25 minutes.
• Using a wide fork, roughly mash at least 4 of the"falling apart" potato chunks to help thicken the soup.
• Beat egg yolk into the cream, then beat in 1/2 cup of the stock from the soup pot.
• Blend in the arrowroot if you want a thicker soup.
• Pour the cream mixture back into the soup, stirring until well-blended.
• Just before serving, add the minced parsley and cilantro.
• Ladle into wide, deep soup bowls.
• Make sure each bowl has a chunk of potato, a piece of chicken, a couple of carrots and a piece of corn.