Sando Aqua Monster Soup
Deep in the recesses of your soup bowl, hiding behind chunks of celery and carrot, lies the sando aqua monster. Slurp with caution!
Serves 4
INGREDIENTS
1 |
large can (49 ounces) chicken stock |
1 |
large jicama, peeled |
1 |
cup chopped celery |
2 |
large carrots, peeled and sliced into rounds |
|
Salt and pepper to taste |
1 |
teaspoon fresh thyme leaves (or ½ teaspoon dried) |
1 |
large can (10 ounces) chicken meat, drained (or 1 cup cooked chicken meat, chopped) |
1. In a large stockpot, bring the chicken stock to a boil.
2. Cut the peeled jicama in half. Set one half aside and dice the other into ½ inch squares. You should have about 1 cup diced jicama.
3. When the stock is boiling, place the chopped vegetables in the pot and boil for 10 minutes.
4. Remove from heat and add the salt, pepper, thyme, and chicken.
5. Cover the pot.
6. Have an adult carve the sando aqua monster out of the other half of the peeled jicama. Lay the jicama on the flat side. Cut four legs out of the bottom, then trim the rest of the jicama away to leave a long, slender body with four legs and a long tail (see photo).
7. Place the sando aqua monster into a large glass bowl. Carefully ladle the hot soup into the bowl and place it in the middle of the dining table.
8. Serve the soup with a ladle, but be careful not to be caught by the sando aqua monster!
