Peppery chicken soup with potato

This soup from my childhood was made in our household whenever we had chicken chopsuey: the meat from a whole chicken would be removed and used for the chopsuey (you couldn't buy chicken strips for stir fries back then); the remaining carcass turned into this soup. I now make this soup in winter, independently of chopsuey. Chicken carcass is readily available from from butchers or selected supermarkets.More like a broth, this peppery, warming chicken soup is perfect to drive away the winter chills and clear up congestion.

Ingredients

• • 1 chicken carcass

  • 4 potatoes, peeled and left whole

  • 1/2 medium onion, sliced

  • 1 dstsp ghee

  • 2 tomatoes, chopped

  • 1 tbsp tomato puree

  • 2 tsp black peppercorns

  • 1 tsp cumin seeds

  • 1/2 tsp turmeric powder

  • Salt to taste (don't be stingy with the salt)

Method

• 1. Remove the chicken butt and any fat and skin that's remaining on the carcass and cut up the carcass into four to six pieces. Rinse the pieces in cold water and drain well.

  2. Crush the cumin seeds and peppercorns.

  3. Heat ghee in a large saucepan. Add all remaining ingredients and cook over high heat for a few minutes, stirring all the time, to lightly fry the chicken pieces and spices.

  4. Add 5 cups of water and bring to boil. Reduce heat and simmer covered for about 30-40 minutes.

  5. Taste and adjust seasoning.

  6. Remove from heat. Pick the meat off the carcass and add to the soup. Discard the carcass.