Soup
Ajiaco
- Preparation time
- 1 h 5
- Servings
- serves 4
Ingredients
serves 4
- Chicken — to buy600 g
- Onion — to buy1
- Celery stalk — to buy1 stalk
- Potato — to buy700 g
- Corn — to buy2 ears
- Parsley — to buy1 bunch
- Cream — to buy100 ml
- Capers — to buy2 tbsp
- Avocado — to buy1
Preparation
Cook the chicken in a large amount of water with an onion and a celery stalk for 30 minutes, until tender, then shred the meat and keep the broth.
Add the potatoes, cut into pieces (two varieties if possible: one that breaks down, one that holds), to the broth and cook for 15 minutes.
Add the corn cut into chunks and the parsley, simmer for another 15 minutes, mashing the potatoes a little against the side with a spoon to naturally thicken the broth.
Return the shredded chicken to the soup and heat for 5 minutes.
Adjust the seasoning with salt and pepper.
Serve hot with a spoonful of sour cream, capers and avocado slices to add at the table, everyone garnishes their own bowl.