Colombian Ahuyama Soup Food

COLOMBIAN AHUYAMA SOUP

Steps:

• Melt the butter in a large pot over medium heat. Stir in the onion, garlic, curry powder, and red pepper flakes. Cook until the onion has turned translucent, 5 to 8 minutes.
• Stir the chicken stock and squash into the onion mixture. Simmer the soup over medium heat until the squash is tender when pierced with a fork, about 20 minutes. Turn off the heat, and stir in the nutmeg, Worcestershire sauce, and peanut butter. Transfer the mixture in batches to a blender or food processor; blend until smooth, slowly pouring in the cream. Reheat soup if necessary, but do not boil. Serve garnished with parsley.

COLOMBIAN CHICKEN SOUP: AJIACO

Steps:

• Preheat the oven to 425ºF. Spread thighs out in a large baking dish that holds them in a single layer. Sprinkle with 1 1/2 teaspoons salt and a few grinds of black pepper. Drizzle with 2 tablespoons olive oil. Roast in the middle of the oven for 20-25 minutes, until chicken is cooked through. Remove baking dish from oven. Cover with foil and set aside for 10-15 minutes. Shred chicken by hand or by pulling it apart with two forks.
• In a blender, puree 1 cup of corn with 1 1/2 cups chicken broth. Set aside.
• Heat 2 tablespoons olive oil in a large dutch oven or soup kettle over medium heat. Add onions and cook, stirring occasionally, for 5 minutes until softened. Pour corn puree to the pot, along with the grated or finely diced baking potatoes, the remaining 3 1/2 cups chicken broth, oregano, thyme and bay leaves. Bring to a boil. Reduce to a simmer, cover and cook for 20 minutes, stirring occasionally. Add cubed yukon gold potatoes and sliced carrots to the pot. Cover and simmer for 15 minutes.
• Add shredded chicken plus any accumulated juices in the baking dish, the remaining cup of corn, cilantro, lime juice, salt, pepper and Tabasco. Simmer, uncovered, for 5 minutes or until soup is heated through. Remove bay leaves.
• Garnish with avocado and capers