Ajiaco Santafereo Recipe for about 6 people Ingredients: For chicken broth: 3-4 split chicken breasts with

skin and bone. (This is a generous quantity -- 2 breasts might be enough -- you might have to adjust according to need. I make chicken salad with leftover meat and potatoes.) 4 ears/cobs of corn, cut into 2-inch pieces 1 medium onion cut in two 4-5 garlic cloves (whole or minced, as you prefer) some cilantro sprigs Salt and pepper to taste For soup: 3-4.5 lbs of 3 different types of potatoes (I used russet, yukon gold and red bliss, but any three you like is fine), peeled and thinly sliced. (This is also a generous quantity -- you might have to adjust according to need.) 1 bunch fresh or 1-2 tsp dried Guascas, a Colombian herb Optional: a little bit of milk For garnish: 2-3 Avocadoes Capers Cream (I used Crema Mexicana, available in any supermarket) Instructions: Make chicken broth with preferred method. (I put all broth ingredients in stock pot and filled with cold water until all ingredients were covered, then brought to boil, waited 10 minutes and removed corn, and continued to simmer/cook for 30-40 minutes until chicken was done.) Once chicken is cooked, remove scum and strain. Put aside some of the broth in a small sauce pan (about 1 cup). Shred the chicken breast meat and put in the broth. The broth keeps the chicken moist, and when you are ready to serve the soup you can easily reheat the meat. Salt and pepper the main part of the broth, and add hardest of three potatoes first and cook for 20 minutes until potato begins to dissolve (you can stir broth and potatoes at this point to gently mix them together), then add other two types of potatoes. Cook for another 20 minutes until potatoes are done but don't stir too much so that potato slices remain whole. At this point you can add a drop of milk if you would like a creamier texture. If ready to serve dinner, add corn pieces and guasca and serve, otherwise you can stop cooking at this point. Whenever you are ready to eat, reheat and add corn and guasca, and serve, topping each plate of soup with some of the shredded chicken. At the table garnish with avocado slices, capers and cream. You can also cut some of the corn on the cobs beforehand and serve as extra corn with everything else at the table.