Ajiaco Colombiano – Colombian chicken and potato soup
Hearty, nourishing and absolutely loaded with goodies, this is my version of ajiaco Colombiano. Quite possibly the nicest soup I’ve tried.
  1. Purée the onion, garlic, coriander roots and a ½ cup of the stock in a blender until smooth. Alternatively give them a good pounding in a mortar, adding the stock after you’ve pounded them.
  2. Heat a large saucepan over medium-high heat, toss in the butter and follow with the chicken breasts, left whole. Cook the breasts on both sides until opaque, but not browned.
  3. Toss in the onion purée and mix it around occasionally for about 5 minutes, turning the chicken as you go. This is where the flavour levels start to develop.
  4. Add the spring onions, remaining stock, turmeric and all the potatoes. Bring to the boil then reduce to a simmer, allowing it to cook for about 40 minutes. Toss in the corn, guascas and check for seasoning. Give it a stir and allow to simmer for another 20 minutes.
  5. Remove the chicken breasts and shred them.
  6. Serve the soup with the shredded chicken, cream, capers and avocado. Garnish with the chilli and coriander leaves.
  7. Note – the potency of the guascas could vary, so if you make this recipe, try adding 1-2 tbsp and letting it cook for ten minutes. Taste and add more if you feel it may need it.