Ajiaco bogotano (creamed chicken soup)

Yield: 1 servings

Measure Ingredient
1 each Chicken, in 6 to 8 pieces
2 quarts Cold water
1 small Bay leaf
⅛ teaspoon Dried thyme
¼ teaspoon White pepper
3 eaches Ears Corn, in 2\" rounds
2 tablespoons Heavy cream; (1 cup 2 tbs.)
1 each Avocado; thinly sliced
\N \N * Sawed into 2 inch pieces
\N \N ** Peeled and sliced 1/4 inch thick
\N \N ***Drained and rinsed in cold water
1 pounds Beef shinbone*
1 large Onion; peeled
⅛ teaspoon Ground cumin seeds
1 tablespoon Salt
4 mediums Boiling potatoes**
1 cup Heavy cream
2 tablespoons Capers***


Complete Title; Creamed Chicken and Potato Soup with Avocado and Capers Directions: In a heavy 5 quart casserole, combine the chicken, shinbone and water. The water should cover the chicken by about an inch; if necessary add more water. Bring to a boil over high heat, skimming off the scum that rises to the surface. Add the onion, bay leaf, cumin, thyme, salt and pepper. Reduce the heat or low, cover and cook for 30 minutes, or until the chicken is tender. Transfer the chicken to a platter. Pick out and discard the shinbones and onion, strain the stock through a fine sieve and return it to the casserole. Remove the skin from the chicken with a small knife or your fingers. Cut or pull the meat away from the bones; discard the skin and bones. Cut the chicken meat into strips1/4 inch wide and1 to11/2 long. Return the stock in the casserole to a boil over moderate heat, and drop in the potatoes. Cover and cook for 30 minutes, or until the potatoes are soft, then mash them against the sides of the pan with a spoon until the soup is thick and fairly smooth. Add the corn and chicken, and simmer, uncovered, for 5 to10 minutes, depending on the tenderness of the corn. To serve, pour 3 tbs. of cream and1 tsp of capers into each of 6 deep soup bowls.

Ladle the soup into the bowls and float the sliced avocado on top.

Submitted By EARL SHELSBY On 02-04-95

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