Busters Recipes

Bogota's Chicken and Potato Soup

Ingredients:

2 chicken breasts
garlic and onion
chicken stock
12 small yellow potatoes, cut in halves
2 ears of corn, cut in halves
8 medium potatoes, peeled and cut into 5mm slices
1 bunch scallions
1 bunch cilantro
8 T guascas
1 cups of heavy cream
2 T. capers, drained
2 avocados, peeled, pitted and thinly sliced
salt

The night before marinate the chicken breasts with garlic,
onion and salt.

The next day, In a heavy 4-liter casserole, put the breasts,
add water, cover and cook until the chicken is tender.

Transfer the chicken to a platter. Remove the skin from the
chicken and discard.

Cut the chicken breasts into strips. Cook the yellow
potatoes in the casserole with the chicken stock until they
start to disintegrate.

Add more chicken stock to taste. At this point the soup
should be
thick and fairly smooth. Add the bunch of scallions, the
bunch of cilantro, the sliced potatoes, the guascas, and the
corn. When cooked remove the bunch of cilantro and the bunch
of scallions.

Serve the chicken in soup bowls and pour the soup into the
bowls.

Pour 3 T. of cream and 1 t. of chopped capers on each bowl.

Float the sliced avocado on top. Serves 4.

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