Ajiaco is the Colombian soup of Alejandro’s childhood. It’s a thick potato, corn and chicken soup, served with avocado, fresh cream and capers. What makes this soup so different from those with similar ingredients are the specifics – including the papas criollas and the cream that you use as a garnish. Papas criollas are small, yellow potatoes that grow in high altitudes and dissolve in the soup to thicken it up. If you have a Latin American grocer nearby, start your shopping there.
Ajiaco Soup Ingredients:
2 lbs chicken breast on the bone
2 lbs frozen papas criollas, thawed, peeled and quartered
2 red bliss potatoes, sliced thin
2 pounds yellow potatoes, cut into 1 inch pieces
5 corn from 5 ears of corn (yellow or white)
2 carrots, chopped
1/2 cup cup onion
2 garlic cloves
3 chicken bouillon cubes
1 handful cilantro
cheesecloth
Garnish:
capers in brine
crema mexicana
2 avocados, sliced and cut in cubes
First:
Take the onion, carrots, garlic and half the cilantro and place it in the cheesecloth. Tie up all the corners with kitchen twine to make a bouquet garni.
Place the bouquet garni, chicken breasts and chicken bouillon in a big heavy stock pot and fill with water – it’d say about 2/3 the way to the top.
Bring it to a boil, then turn the heat to medium-low and cook for 30 min.
Second:
Remove chicken and set aside. When it cools down, shred the meat with a fork.
Return the heat to medium-high and add the red potatoes. After 5 minutes, add the yellow potatoes. 10 minutes after this, add the papas criollas, salt and ground pepper. After it comes back to a boil, turn the heat to low and simmer for 45 min., stirring occasionally.
Third:
Add the corn, chopped cilantro and half of the chicken and continue to cook for 15 mins. At this point, the papas criollas should be broken apart and your soup should be nice and thick.
Finally:
Take out the the bouquet garni.
When you serve the soup, have the capers, avocado, reserved chicken and crema mexicana in separate plates so guests can add them themselves.
Makes about 8 servings. This soup would be great for a party because of all the garnishes, and it just looks so impressive. Most importantly though, it tastes amazing and it’s not your typical soup.
Tips and Changes:
- I can’t stress enough how the papas criollas really make this dish. If you can’t find them though, try pelling and grating russet potatoes. Here’s what the box looks like:
- Using heavy cream or sour cream will not yield the same results. It’s worth it to find the crema mexicana.
- One of my favorite additions to this soup is the capers. You’ll be surprised at how much they add.
- I hardly ever peel my potatoes, but technically, for this soup you’re supposed to. The only ones I peeled were the papas criollas.
- Ajiaco is usually made with the corn still on the cob. If you make it this way, add it to the soup 15 minutes sooner, and cut the cobs into pieces 2 inch pieces. Taking the kernels off the cobs just makes it easier to eat.
Where I shopped:
Papas criollas and crema mexicana: Mi Ranchito, San Pablo Ave. Berkeley.
Free range chicken breasts: Ver Brugge, College Ave. Rockridge
Red and yellow potatoes, cilantro, avocados and carrots: Saturday Farmers’ Market, MLK and Center St.
Corn and cheesecloth: Berkeley Bowl
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LOVE Ajiaco, had it in the old section of Bogota in a wonderful house on the hill. This is one of the great memories of Colombia for me (although there are many!). Post more recipes from Colombia…