Ajiaco Soup

Contributed by Yvonne Bent, Hilltop 1st Ward

Makes 6-8 servings.

This traditional soup from Bogotá, Colombia is a very comforting meal especially on a chilly day. Dry guascas leaves, an aromatic herb with rough green leaves and typical of the Andean region, lend its unique flavor to this soup. Its aroma will have everyone waiting impatiently at the table.

When we ate the soup, everyone helped take the chicken off the bones, shred it up, and it was finally placed into the broth along with one piece of corn, the capers (theirs are 6 times the size of our little tikes), a half an avocado per person, and a large dollop of crème fraiche. You will also want to squeeze half a lime into the soup. Luis used a little hot sauce and it was the perfect topping.

I felt like I was in Texas where everything was bigger. The avocado pit was the size of our regular avocados here. The corn kernels were the size of hominy. And the hospitality was not to be beaten anywhere I have ever been.

I cannot remember enjoying a soup so much. No wonder this is their national soup, and what a comfort it is. I brought home as much dried guascus as I could find on the shelf. I am waiting for the next order.

Ingredients:

3 pounds skinless chicken thighs
8 cups chicken broth ( 32 oz. cartons of chicken broth work are great)
3-4 cloves of garlic
1 large onion, chopped
2 large stalks celery, chopped
2 teaspoons dried guascas or thyme leaves
1 bunch of cilantro leaves, chopped
2 pounds mixed potatoes (red, russet and yellow), peeled and cut into 1/2-inch pieces
juice of 3-4 limes

Directions:

• Place chicken thighs, chicken broth, water, onion, celery, bouillon, cilantro, and guascas in large saucepan.
• Bring to a boil.
• Reduce heat to medium-low; cover.
• Cook for 30 minutes.
• Remove chicken to cool.
• Add russet potatoes to broth; cover.
• Cook for 40 minutes or until potatoes are tender.
• Mash some of the potatoes in pan with potato masher.
• Add other potatoes and cook until tender (the russets make the broth thicker).
• Remove chicken meat from bones and place in separate bowl.
• Add corn and lime juice to potatoes in saucepan.
• Cook, uncovered, for 5 to 10 minutes or until thickened.
• Combine chicken meat and soup before serving.

Serve with your choice of the following accompaniments:

¾ cup crème fraiche (1 cup whipping cream plus 1/2 cup sour cream)
2 ears of corn, cut into 1-inch slices

Capers with juice

Chopped avocado (1/2 an avocado per person)

Hot sauce

Helpful Hints:

• Look for guascas at a Colombian "bodega" (neighborhood store) or online.