The chilly evening air and the long tradition of fine baking in San Cristobal combine to make this soup a welcome repast in that lovely mountain town. Accompanied by a salad, this thick soup could easily serve as a main course.
- ¼ cup corn oil or lard
- 1 onion, peeled and chopped
- 2 tomatoes, chopped
- ¾ tablespoon sugar
- 1 ripe plantain, chopped
- 1 quart good chicken stock
- ¼ teaspoon dried thyme
- ¼ teaspoon ground cinnamon
- pinch ground cloves
- salt and pepper to taste
- 1 pound small new potatoes, boiled, peeled and chopped
- 8 1″ slices French bread or 2 sliced bolillos, fried in oil until golden on both sides
- ½ cup raisins
- 5 pitted prunes, cut into slices
- ½ cup pitted green olives
- 3 hard boiled eggs, sliced
In a large stockpot, heat the oil, add the onion and sauté until transparent. Add the tomatoes and sugar and cook, stirring, until the tomatoes begin to caramelize. Add the plantain and continue to cook until softened. Add the chicken stock, thyme, cinnamon, cloves, salt and pepper, and bring to a boil. Lower heat, cover and simmer for 30 minutes.
Add the cooked potatoes to the soup.
Place the bread on the bottom of a soup tureen or heatproof serving bowl. Cover with raisins, prunes, olives and eggs. Pour hot soup over all. Serve at once.