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Colombian Ajiaco

5 star rating
 

Submitted by: clemen.wilcox

 

Photo by: clemen.wilcox

A classic soup from central America. Guascas is an herb, common in Columbia, but challenging to find in the U.S. Look for it on the internet.
 

Ingredients

  • 4 chicken breasts, bone-in with skin
  • 4 ears corn, halved
  • 1 large baked potato, 1/4 inch dice
  • 4 medium yellow potatoes, 1/4 inch dice
  • 4 medium red soft potatoes 1/8 inch dice
  • 1 cube chicken bouillon
  • 2 oz guascas (galinsoga parviflora)
  • 14 cups water
  • Crema table cream or heavy cream
  • Capers
  • Spices and salt to taste

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Method

Place chicken in a large pot; add water, corn, spices, salt and chicken bouillon. Cook at medium heat until chicken is tender. Remove chicken and let cool. Add potatoes and guascas. Cook on low heat until thickened. Serve hot with a spoon of table cream and capers.

 

Notes: Serve with white rice, big red tomato slices and avocado slices.

 

Number of Servings: 8

 

Submitted by: clemen.wilcox ()

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