Colombian ajiaco bogotano soup

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Ajiaco bogotano is a hearty Colombian chicken soup with several kinds of potatoes, corn and fragrant herbs. Guascas give the soup its signature flavor and a lightly creamy finish.

Serves: 6 people

Preparation time: 75 min

Ingredients

• bone-in chicken thighs – 2.2 lb
• water – 8 cups
• waxy potatoes, diced – 14 oz
• starchy potatoes, diced – 14 oz
• small yellow potatoes, halved – 10 oz
• corn on the cob, cut into pieces – 2 ears
• onion, roughly chopped – 1 large
• garlic, minced – 3 cloves
• dried guascas – 2 tbsp
• cilantro – 1/2 cup
• capers – 4 tbsp
• creme fraiche – 3/4 cup
• salt – 2 tsp
• black pepper – 1 tsp

Method

1. Bring the chicken, water, onion, garlic, half of the cilantro, salt and pepper to a boil. Simmer gently for 35 minutes and skim when needed.
2. Lift out the chicken and strain the broth. Return the broth to the pot and add the corn, waxy potatoes and yellow potatoes. Simmer for 15 minutes.
3. Stir in the starchy potatoes and guascas. Cook for 20 minutes more until some of the potatoes break down and thicken the soup slightly.
4. Remove the meat from the chicken bones and shred it into large pieces. Return the chicken to the soup and heat through for 5 minutes.
5. Serve the ajiaco with the remaining cilantro, capers and a spoonful of creme fraiche in each bowl.