Bowl of Potato Ajiaco Soup
(click to enlarge)

Potato Ajiaco Soup


Colombia, Bogotá   -   Bogotánian Ajiáco
Makes:
Effort:
Sched:
DoAhead:  		 12 cups
***
3-1/4 hrs
Most		 A very famous soup of Colombia. I have held the ingredients as used in Bogotá, but have modified the presentation for use on the buffet - see Serving for details.

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1
8
12
1-1/2
4
4
2
2
1/2
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9
3
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3/4
1/2
2
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#
oz
oz
#


cl
t
t
---
oz
T
---
c
c

-- Pot items
Potatoes, Russet (1)
Potatoes, Yellow (2)  
Potatoes, White (3)
Chicken Thighs (4)
Scallions, whole
Cilantro sprigs
Garlic
Salt
Pepper blk
------
Corn Kernels (5)
Guasca (6)
-- Toppings
Cream, heavy
Capers (7)
Avocado
Prep   -   (40 min )
  1. Peel Russets and cut into 1/4 inch rounds. Peel Yellow Potatoes, cut into 1/4 inch rounds and cut those into halves or quarters depending on size. Peel White Potatoes, cut into 1/4 inch rounds, and cut those into halves or quarters, depending on size. Mix all and hold in cool water until needed.
  2. Skin CHICKEN and remove excess fat. Leave bone-in and whole.
  3. Trim SCALLIONS to fit pot. Crush GARLIC moderately, Mix both with Cilantro.
Run   -   (1-1/4 hr)
  1. In a 4 or 5 quart pot, place all Pot items and and pour in enough water to just cover it all. Bring to a boil and skim off any foam that rises to the top. Turn to a fast simmer and simmer covered until the chicken meat can be shredded, about 45 minutes.
  2. Remove Chicken from the pot and set aside to cool. Remove and discard Scallions and Cilantro.
  3. Continue to cook Potatoes until the Russets have dissolved, and the soup is creamy. The other potatoes should have lost their sharp corners and edges. This can take 1 hour to 1-1/2 hours depending in you potatoes. You probably need to reduce the amount of liquid, and this is the time to do it by cooking uncovered. When done, keep covered until serving time.
  4. Meanwhile:   Shred Chicken fairly fine and into lengths up to 1-1/2 inches long (any longer they will be hard to eat with a spoon). Hold until near serving time.
  5. At this point, everything can be held for awhile, or even cooled and refrigerated to hold, overnight.
  6. About 15 minutes before serving time, reheat potato soup, stirring often. Add Corn Kernels and Guasca.
  7. Cut AVOCADOS into wedges, and cut wedges into two or three chunks.
  8. Stir in Chicken. Add boiling Water if needed for a not too thick soup. Bring back to a simmer.
  9. Stir in Toppings. Bring up hot, but not to a boil. Serve hot. For buffet, pour into a slow cooker set to "keep warm".
NOTES:

  1. Potatoes, Russet:

      In Colombia, these would be Sabanera, not available in North America. The Russets will disintegrate into the soup, thickening it. For details see our Potato page.

  2. Potatoes, Yellow:

      In Colombia, these would be Criola, not available in North America. In North America, we can get Dutch Yellow and Honey Gold (which I used). The Honey Gold is a bit more yellow than the Dutch Yellow, but I'm not sure either is as bright yellow as Criolas, and they stay a bit more firm. For details see our Potatoes page.

  3. Potatoes, White:

      These give the soup texture. In Colombia, these would be Pastusa, not available in North America. I find White Rose or similar to work well as they stay reasonably firm, but not too firm. For details see our Potatoes page.

  4. Chicken:

      The pattern recipe calls for bone-in breasts, but Thighs have better flavor and texture than the stringy cardboard flavor breasts we get in North America, so that's what I use.

  5. Corn (Maize):

      The pattern recipe calls for 3 ears of corn on the cob, cut crosswise in quarters, and cooked separately, to be served beside or on top of the soup. This won't work at all well for buffet service, even if cut into smaller sections. I use corn kernels mixed into the soup. 9 ounces is 2 cobs, or 1 15 ounce can. Frozen can also be used.

  6. Guasca:

      In Colombia, this herb is considered essential for this soup. It is available dried on-line in North America. For details see our Guasca page.

  7. Capers:

      For this recipe, the lower cost large capers are preferred.

  8. Serving:

      In Colombia, especially in restaurants, the Chicken is cooked and shredded as here, but is held aside. The Corn cobs are cut crosswise into quarters, cooked separately, and held aside. The Capers, Heavy Cream, and Avocado wedges are also held aside. These all become toppings for the Potato Soup. This will not work for buffet service, even if you explain it. Party guests never follow instructions, they're too distracted, and some jerk will probably eat all the Chicken and Avocado.
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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