Ajiaco Santafereno (english)
- 400 grams Meat bones
- 300 grams chicken breasts or legs without skin
- 300 grams Corncob
- 1 tsp pepper
- 130 grams Ground saffron
- 1 onion, chopped
- 1 small bunch coriander leaves, chopped
- 3 tsp salt
- 5 tbsp dry Guascas (galinsoga), crush a little with fingers
- 1 cup salt/lake capers, rinsed
- 1 cup (ab. 1 dl) sour cream (creme fraiche/creme double/sauerrahm)
- 500 grams mealy potatoes, small pieces
- 350 grams Red-skinned potatoes, rather waxy variety, in bite-sized pieces
- 350 grams yellow/white potatoes, rather waxy variety, in bite-sized pieces
- Beef bones, corn, 2 tsp salt, pepper, saffron in 2 L cold water, bring to a boil,skim off foam, reduce heat and simmer for 1 1/2h half covered
- Leave flowing the beef broth through a sieve into a clean pot, discard bones, set aside broth and corn
- start separate in a cold pot chicken breast, green onions, coriander leaves, and 1 teaspoon salt in 1L water, bring to a boil, remove the lid and simmer for 20 min
- Leave flowing chicken broth through a sieve into a clean pot, discard onions and coriander.
- Let cooling slightly the chicken breast, then tear into bite-sized strips.
- Mix the chicken broth and beef bones broth.
- You can also degrease the broth.
- The best to do, let it cool down until the fat on the edges of the surface form small plates and then can be easily lifted.
- Pour in 5dl water the chopped boiling potatoes, bring them to a boil, lid very opened and simmer for 1long hour
- Pass the broth along with potatoes through a Passe-vite (or mish until puree with a hand mixer) and then stir well with a whisk.
- The broth should now have a slightly thickish consistency or texture -but definitely still liquid.
- If it seems to hard, add again some water.
- Enter the boiled potatoes and the Guascas in the broth and simmer for 20 min.
- Add the chicken and corncobs, simmer again for 10 min (or until potatoes are cooked).
- Season to taste with salt.
- Spread the soup on a plate or bowl, decorate with a dauber cream, give capers separately.
- If you serve capers in brine, then be cautiously about seasoning the soup with salt, the small fruits could be quite salty.
- Enjoy your soup!
bones, chicken breasts, corncob, pepper, ground saffron, onion, coriander, salt, fingers, salt, sour cream, redskinned potatoes, potatoes
Taken from cookpad.com/us/recipes/342999-ajiaco-santafereno-english (may not work)