->Ajiaco 06 <-

1 onion, diced small

1 tsp olive or peanut oil

5-8 oz roasted, shredded chicken meat

3/4 lb starchy potatoes, cut into chunks

1/3 lb waxy potatoes, in half-inch thick slices

5-6 cups chicken stock

1-2 cups corn kernels

1 tsp coriander

salt & pepper, to taste

Chunky salsa

2 tablespoons capers

creme fraiche or sour cream

avocado, diced

3 tablespoons roughly chopped cilantro

Saute the onion in the oil over high heat until it begins to color.

Add chicken stock, and scrape up any browned bits that have stuck

to the bottom. Add the chunks of starchy potatoes. Add some salt,

and the coriander.

20 minutes

Return to heat; add potato slices. Cook until slices are tender to

the bite. Add corn; cook one more minute. Stir in chicken; adjust

salt and pepper levels to your liking.

Ladle soup into wide bowls, and top with a generous spoon of creme

fraiche, a teaspoon of capers, a handful of avocado, and some

cilantro. Serve with a small bowl of chunky salsa on the side.