Ajiaco Bogotano is a tradional soup from Colombia. I got its recipe from a British soup book, so some of the ingredients have changed - next time I'll try the authentic Colombian recipe.
The soup itself is very filling and slightly on the sweet side.
Ingredients (serves 6):
1.3 - 1.5kg chicken, cut into 6-8 serving pieves
1.7 litres (3 pints) chicken stock (click here for recipe)
1 large onion, cut in large chunks
1 small bay leaf
half a tsp ground cumin
1 tsp dried thyme
2.5 tsp salt
600gr potatoes, peeled and finely sliced
3 large corn on the cob, cut into 5cm rounds
150ml double cream
1/4 tsp freshly ground black pepper
1 avocado, peeled, stoned and thinly sliced
150ml soured cream
5 tsp capers
1. Put the chicken pieces into a large saucepan with the stock.
2. Slowly bring to a simmer and skim off any impurities.
3. Add the onion, bay leaf, cumin, thyme and salt. Simmer gently for 30 minutes until the chicken is tender.
4. Transfer the chicken to a warm serving dish. Remove the meat from any bones and cut it into small pieces.
5. Strain the cooking liquid and return the pan into heat.
6. Boil the stock over high heat until it is reduced by one third.
7. Add the potatoes and cook for 15 minutes, until the potatoes are tender.
8. Mash half of the potatoes against the side of the saucepan to thicken the soup.
9. Add the corn and chicken pieces and simmer uncovered for 5-10 minutes.
10. Stir in the double cream and season with pepper.
11. Serve garnished with avocado slices, soured cream and capers.