Ingredients for chicken stock:
4- to 5-lb. whole chicken, rinsed
16 cups cold water
1 onion, cut in half
1 carrot
1 celery stalk
2 green bell peppers, roasted
2 large tomatoes, roasted
1 bay leaf
For the soup:
1/4 cup olive oil
1/4 medium Spanish onion, chopped
20 cloves garlic, sliced
5 limes, 4 juiced and 1 thinly sliced
8 cups chicken stock
Salt and pepper to taste
3 small radishes, thinly sliced
1 avocado, peeled, pitted, and diced
Preparation: To make stock, place whole chicken in large, heavy stockpot and cover with cold water. Bring water to boil, then reduce to simmer and cook 30 minutes. Skim off residue. Add onion, carrot, celery, peppers, tomatoes, and bay leaf. Continue simmering approximately 3 hours, adding water if needed to keep chicken covered. Strain stock into clean bowl.
To make soup, in heavy stockpot heat olive oil over medium heat until hot but not smoking, add onion, and cook until translucent, about 3 minutes. Add sliced garlic and sauté 1 to 2 minutes. Add lime juice and stir to reduce, about 1 minute, then add chicken stock. Bring soup to boil, then reduce to low and simmer 15 minutes or until reduced slightly. In blender or using hand-held blender, purée soup and return to pot. Heat soup until just hot. Taste, then adjust seasoning with salt and pepper. To serve, float thin slice of lime with 2 radish slices and chunks of avocado in each bowl for garnish. Makes 8 servings.
