| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Grains |
Colombian |
Eat, Your, Greens |
8 |
servings |
INGREDIENTS
| 1 |
|
Onion; finely chopped |
| 2 |
tb |
Sunflower oil |
| 1 |
|
Clove garlic; peeled and crushed |
| 1/2 |
tb |
Dried thyme |
| 4 |
|
Chicken breasts or 8 boned chicken thighs |
| 1 |
l |
Milk |
| 1 |
l |
Water |
| 450 |
g |
Red-skinned potatoes; (eg Desiree), peeled |
|
|
; and diced |
| 450 |
g |
White potatoes; (eg King Edwards), |
|
|
; peeled and diced |
| 500 |
g |
Small salad or new potatoes; scrubbed and |
|
|
; thickly sliced |
|
|
Salt and ground black pepper |
| 4 |
|
Heads corn on the cob; husks and silky |
|
|
; threads removed, |
|
|
; cut into 5cm |
|
|
; lengths |
| 2 |
tb |
Fresh coriander; chopped |
| 2 |
tb |
Fresh parsley; chopped |
| 1 |
|
Egg; hard-boiled and |
|
|
; finely chopped |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
tb |
Chopped fresh coriander |
| 2 |
tb |
Double or soured cream |
|
|
Salt and ground black pepper |
| 1 |
tb |
Chopped fresh coriander |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
|
Spring onion; chopped |
| 1 |
|
Fresh red or green chilli; seeded and finely |
|
|
; chopped |
| 2 |
tb |
White wine vinegar |
| 1 |
tb |
Olive oil |
|
|
Salt to taste |
|
|
Sugar to taste |
| 5 |
tb |
Capers |
| 250 |
ml |
Double or soured cream |
| 2 |
|
Ripe avocados |
INSTRUCTIONS
EGG SALAD
HOT PEPPER SAUCE
TO SERVE
Fry the onion gently in the oil in a large saucepan until tender,
without browning. Add the garlic and thyme and fry gently for 1
minute more. Raise the heat and add the chicken pieces. Fry until
lightly browned. Add the milk, water, all three types of potato and
salt and pepper. Bring to the boil, then reduce heat and simmer,
covered, for about 40 minutes. Lift out the chicken pieces and as
soon as they are cool enough to handle, shred into small pieces.
Stir the soup with a wooden spoon to help the potatoes break down and
thicken the soup. Add the corn pieces and continue cooking over a
medium heat for another 10 minutes or so, stirring from time to time,
until the corn is tender. Add the coriander, parsley and shredded
chicken, and cook for a further 5 minutes or so. Taste and adjust
seasoning.
While the soup is cooking, start preparing the garnishes. To make the
egg salad, mix the chopped egg with the parsley, coriander, cream,
salt and pepper. Spoon into a small bowl.
To make the hot 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.
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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