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-
6 pieces chicken, skinless
- 3 ltrs chicken stock
- 10 big potatoes, diced
- 3 corn cobs, halved
- cumin and salt powder
- capers
- cream
- Guascas (especial herb)
- salt to taste
- avocado
- white rice, cooked |
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Leave
chicken marinating overnight with cumin. In 1 ltr stock cook chicken
and corn until tender. Then shred chicken and leave it aside with corn.
Add 2 more ltrs stock and potatoes. Cover and simmer. When potatoes are
soft, crush them to thicken soup and put in chicken, corn, 1/2
pack Guascas and salt, cover and simmer again for 10 min.
When served, add capers and cream.
You can eat this soupt with white rice and avocado. |
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Tip:
In some countries Guascas are unavailable. You can give this soup a
special taste by replaycing with 1/2 cup
basil leaves, finely chopped. |
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