Thursday, 26 June 2014

Ajiaco - WCFC2014 : Colombia


And so Team Soup head into the second round with our heads held high, unlike *some* teams I could mention, where the two qualifying teams get a second crack of the whip.  And because we are Team Soup, this 2nd round will henceforth be known as The Soup Round, where, you guessed it, I'll be making soups from the Group C qualifying countries.

First on the list is Colombia.  Much like the huge Colombian fry-up that I made for round 1, this soup is an 'everything and the kitchen sink' type of soup, which skirts closely to being a stew (but remember, it's not a stew unless it has dumplings in it, and even then that distinction is blurred) Many versions of this recipe call for not two, but three types of potato, but that seems like it might be over-egging the pudding (over potato-ing the soup doesn't have the same ring to it, does it?)

Also, it's been ironic that pretty much every Colombian dish I've looked at involves avocado in some way, either as a main ingredient or as a garnish, when it's just about the only fruit that I don't really like.  I find its texture unpleasant, and the taste vaguely awful too, yet here I am, manfully preparing dishes and then eating them, piled high with avocado.  The life of a food blogger isn't as easy as you think it is, I suffer for my 'art' sometimes too...


Ingredients
3 Chicken Breasts
2 Ears of Corn
400g Red Potatoes
400g White Potatoes
1 Large Carrot
1 Onion
3 Cloves Garlic
Chicken Stock Cube

3 Spring Onions
1 Tomato
2 Red Chillies
3Tbsp White Wine Vinegar

Sour Cream
Avocado
Capers
Coriander


Method
1. Cut the corn in half, peel and cube the potatoes, slice the carrot and onion and chop the garlic

2. Put 1.2l of water in a pan and add the chicken, veg and stock cube, then bring to a simmer and cook for 30-40 minutes, until the potatoes are just starting to break up.

3.  Put the spring onions, tomato, chilies and vinegar in an blender and puree until smooth

4.  Once the soup is cooked, shred the meat and then put into a bowl, put some of the purée over the top and garnish with sour cream, avocados, capers and freshly chopped coriander.  Enjoy!


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