Colombian Potato and Chicken Soup

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Colombian Potato and Chicken Soup - print recipe

Yield:

Ingredients:


1	Onion, finely chopped
40 ml	Sunflower oil
1	Clove garlic, peeled and crushed
10 ml	Dried thyme
4	Chicken breasts or 8 boned chicken thighs
1 lt	Milk
1 lt	Water
450 gm	Red-skinned potatoes, (eg Desiree), peeled and diced
450 gm	White potatoes, (eg King Edwards), peeled and diced
500 gm	Small salad or new potatoes, scrubbed and thickly sliced
	Salt and ground black pepper
4	Heads corn on the cob, husks and silky threads removed, cut into 5cm lengths
40 ml	Fresh coriander, chopped
40 ml	Fresh parsley, chopped
EGG SALAD
1	Egg, hard-boiled and finely chopped
20 ml	Chopped fresh parsley
20 ml	Chopped fresh coriander
40 ml	Double or soured cream
	Salt and ground black pepper
HOT PEPPER SAUCE
20 ml	Chopped fresh coriander
20 ml	Chopped fresh parsley
1	Spring onion, chopped
1	Fresh red or green chilli, seeded and finely chopped
40 ml	White wine vinegar
20 ml	Olive oil
	Salt to taste
	Sugar to taste
TO SERVE
100 ml	Capers
250 ml	Double or soured cream
2	Ripe avocados

Method:

Fry the onion gently in the oil in a large saucepan until tender, without browning. Add the garlic and thyme and fry gently for 1 minute more. Raise the heat and add the chicken pieces. Fry until lightly browned. Add the milk, water, all three types of potato and salt and pepper. Bring to the boil, then reduce heat and simmer, covered, for about 40 minutes. Lift out the chicken pieces and as soon as they are cool enough to handle, shred into small pieces.

Stir the soup with a wooden spoon to help the potatoes break down and thicken the soup. Add the corn pieces and continue cooking over a medium heat for another 10 minutes or so, stirring from time to time, until the corn is tender. Add the coriander, parsley and shredded chicken, and cook for a further 5 minutes or so. Taste and adjust seasoning.

While the soup is cooking, start preparing the garnishes. To make the egg salad, mix the chopped egg with the parsley, coriander, cream, salt and pepper. Spoon into a small bowl.

To make the hot pepper sauce, mix the coriander and parsley with the spring onion and chilli, vinegar, oil, salt and a little sugar. Place in a small bowl.

Put the capers and cream into separate bowls. Just before serving, peel and slice the avocados and arrange on a plate. To serve, place the garnishes in the centre of the table, ladle the soup into deep bowls, and let everyone help themselves to the garnishes.

Rating: 5

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