Ajiaco soup

Cook time: 0 min.
Servings: 4

Ingredients for Ajiaco soup

		Pepper
		Salt
1	stem	Leaf celery
1	dl	Capers no wetness
1	tbsp	Olive oil
1	bundle	Parsley
1,5	dl	Sour cream
1/2		Spring onions
1/2		Chopped onion
1/2		Chopped red onion
1/2		Garlic split in peeled cloves
1/2	bundle	Coriander, chopped
1/2		Onion
1/2		Red chilli seedless
1/2	kg	Red Potatoes cut into cubes
1/2	kg	Small peeled vildmose-potatoes
1/4	kg	Large "bog-potatoes" cut into cubes
12	dl	Water
2		Advokadoer in both
2	tsp	Cider vinegar
2	tbsp	Chopped coriander
2		Corn on the cob divided into 2 (or 250 grams of corn)
3/4	kg	Chicken fillet
4	dl	Milk
4		Sliced scallions

Instructions for Ajiaco soup

To prepare the Ajiaco soup recipe, please follow these instructions:

Bring all the ingredients to the aji sauce into the blender and chop them quickly. Taste and pour the sauce into a bowl.

Take a large pot and bring water, milk, the 3 kinds of potatoes, celery, both kinds of onion and chicken fillets. Sprinkle with salt and pepper and simmer for approx. 45 min.

Take the meat and add corn, spring onions, coriander and parsley and let it boil for approx. 10 min.

Mash the potatoes with a whipping or similar. Season with salt and pepper.

Cut the meat into strips and servers in or for the soup.

Bring capers and avocado boats into a bowl and serve them to the soup with aji sauce and cream fraiche.

Serve the soup into bowls and let the guests even get the garnish as they like.