I’m always on the lookout for extraordinary ways to enjoy ordinary food items. What is more ordinary than a potato? This adaptation of a soup from Colombia will totally change your image of what you know as potato soup. Ajiaco is a thin soup, verging on clear. The flavor comes from the broth and from the chicken should you choose to include it. The flavor is simple and mild until you get to the condiments. Mercy!
The serving style here is much like the Mexican pozole: a simple broth with meat gets ladled into soup bowls then diners add what they want from a buffet of choices. Now you have a steaming hot soup piled with fresh items like avocado and onion. Many have never experienced a soup like this. Once you do, you will look for occasions to repeat it.
The biggest surprise with this recipe is what is called “salsa.” Having lived in California for the last several decades, I have distinct expectations of what a salsa is. This one did not meet my expectations for “salsa.” I was delighted with this take — it isn’t like anything I’ve ever eaten. We all immediately fell in love with this salsa and have used it since on fish, quesadillas, and potatoes.
This recipe is adapted from the 1997 Sunset Recipe Annual.
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