• Colombian Potato And Chicken Soup

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    • 1 x Onion, finely minced
    • 2 Tbsp. Sunflower oil
    • 1 x Clove garlic, peeled and crushed
    • 1/2 Tbsp. Dry thyme
    • 4 x Chicken breasts or possibly 8 boned chicken thighs
    • 1 lt Lowfat milk
    • 1 lt Water
    • 450 gm Red-skinned potatoes, (eg Desiree), peeled and diced
    • 450 gm White potatoes, (eg King Edwards), peeled and diced
    • 500 gm Small salad or possibly new potatoes, scrubbed and thickly sliced Salt and grnd black pepper
    • 4 x Heads corn on the cob, husks and silky threads removed, cut into 5cm lengths
    • 2 Tbsp. Fresh coriander, minced
    • 2 Tbsp. Fresh parsley, minced
    • 1 x Egg, hard-boiled and finely minced
    • 1 Tbsp. Minced fresh parsley
    • 1 Tbsp. Minced fresh coriander
    • 2 Tbsp. Double or possibly soured cream Salt and grnd black pepper
    • 1 Tbsp. Minced fresh coriander
    • 1 Tbsp. Minced fresh parsley
    • 1 x Spring onion, minced
    • 1 x Fresh red or possibly green chilli, seeded and finely minced
    • 2 Tbsp. White wine vinegar
    • 1 Tbsp. Extra virgin olive oil Salt to taste Sugar to taste
    • 5 Tbsp. Capers
    • 250 ml Double or possibly soured cream
    • 2 x Ripe avocados


    1. Fry the onion gently in the oil in a large saucepan till tender, without browning. Add in the garlic and thyme and fry gently for 1 minute more. Raise the heat and add in the chicken pcs. Fry till lightly browned. Add in the lowfat milk, water, all three types of potato and salt and pepper. Bring to the boil, then reduce heat and simmer, covered, for about 40 min. Lift out the chicken pcs and as soon as they are cold sufficient to handle, shred into small pcs.
    2. Stir the soup with a wooden spoon to help the potatoes break down and thicken the soup. Add in the corn pcs and continue cooking over a medium heat for another 10 min or possibly so, stirring from time to time, till the corn is tender. Add in the coriander, parsley and shredded chicken, and cook for a further 5 min or possibly so. Taste and adjust seasoning.
    3. While the soup is cooking, start preparing the garnishes. To make the egg salad, mix the minced egg with the parsley, coriander, cream, salt and pepper. Spoon into a small bowl.
    4. To make the warm pepper sauce, mix the coriander and parsley with the spring onion and chilli, vinegar, oil, salt and a little sugar. Place in a small bowl.
    5. Put the capers and cream into separate bowls. Just before serving, peel and slice the avocados and arrange on a plate. To serve, place the garnishes in the centre of the table, ladle the soup into deep bowls, and let everyone help themselves to the garnishes.

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