1/2 lb new potatoes , 1/2 lb potatoes variety 'criolla' or any yellow , 2 Corn on the cob cut in half, Guascas (a handful of local herb), 4 Drumsticks or chicken breast in pieces, 3 spring onions, single cream, capers (optional)
copyright recette Ajiaco bogotano (bogota's traditional soup)
Cook the chicken in enough water for the soup, leave it to boil along with salt and onions. Then add the potatoes cut in small pieces until the mix boils and the potatoes have 'disintegrated'. Add the herbs. Add salt. Keep boling until you see a soft mixed, a sort of potatoes cream. Serve hot and add a bit of cream on top and capers if you are brave!
Cook and serve in clay dishes, they add great flavour to the soup
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