Potato Chicken Soup
Ingredients
- Ingredients
- 1 onion
- ½ stalk Leeks
- 1 bay leaf
- salt
- peppers
- 1 tsp Coriander
- 1 handful wild Peruvian herb (French herb)
- 1 Corn
- 2 Chicken thigh (with skin)
- 250 grams waxy potatoes
- 150 grams starchy potatoes
- 150 grams small potatoes (Yellow sweet potatoes)
- 1 Avocado
- 1 Tbsp Lime juice
- 1 Tbsp Caper
- Dill (for garnish)
Preparation steps
Peel onion and leek, coarsely chop and add to a pot with about 1 liter (approximately 1 quart) of water. Add the bay leaf, salt and pepper to taste, crushed coriander and the guasca. Rinse the chicken legs and the corn on the cob and add to the pot. Bring to a boil and simmer for about 15 minutes.
Sccrub the waxy potatoes, peel, halve and slice. Add to pot and simmer for another 10 minutes.
Meanwhile, peel the starchy potatoes and the yellow sweet potato and cut into slices. Add to pot and cook another 15 minutes.
Meanwhile, cut the avocado in half, remove the pit and peel and cut the flesh into thin slices. Drizzle with lime juice.
Then remove onion, leek and guasca from pot. Remove chicken pieces, remove skin and pluck the meat into bite-sized pieces. Remove the corn and cut into pieces.
Add the corn and chicken back to the soup and season with salt and pepper. Distribute into bowls and serve garnished with avocado, capers and dill. Garnish with crème fraîche or sour cream, if desired.
