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Ajiaco 10

Ajiaco 10 is built on Garlic and Heavy Cream. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 clove
• 2 lb
• 3 lb
• 1/2 cup

Method (preview)

1. 1

   Gather the corners of the cheesecloth and fasten with kitchen twine to form a version of a bouquet garni.

2. 2

   Place it in a large stockpot with the water, the chicken pieces and the bouillon cubes.

3. 3

   Bring to a boil, then reduce the heat to medium-low and simmer, with bubbles just breaking the surface, for about 30 minutes, skimming any foam that forms on the top, if necessary.

4. 4

   Remove the chicken.

5. 5

   When cool, shred the breast meat and set aside. (Reserve the thigh and drumstick meat for another use.)

6. 6

   Increase the heat to medium-high and add the corn and red bliss potatoes to the pot.

7. 7

   Boil for 10 minutes.

8. 8

   Add the russet potatoes and cook for 20 minutes.

9. 9

   Add the papa criolla and half of the packet of guascas and stir.

10. 10

    Reduce heat to low and simmer for 1 hour or until thickened.

11. 11

    Remove the corn and, when cooled enough to handle, cut cobs into 2-inch rounds.

12. 12

    Return corn to the pot with the remaining half-packet of guascas.

13. 13

    Remove and discard the bouquet garni. Add salt and pepper to taste.

14. 14

    Ladle the soup into individual bowls. Serve with shredded chicken and other garnishes in separate serving bowls.