Vegan Ajiaco Soup Food

COLOMBIAN AJIACO RECIPE

Steps:

• In a large pot, place chicken and 10 cups of water. Bring to a boil, then reduce heat to medium and cook for 30 mins. Remove chicken from pot and set aside. Once cooled, shred chicken into small strips.
• To pot with chicken water, add corn, papas criollas, red potatoes, white potatoes, the guascas, scallions, garlic cloves and cilantro. Cook for 30 minutes. Some of the potatoes should have dissolved and thickened the soup; if this hasn't happened yet, continue cooking. Season with salt and pepper.
• Return shredded chicken to the pot.
• Serve the Ajiaco hot, with rice, capers, avocados, cilantro and heavy cream on the side.

VEGAN AJIACO SOUP

Steps:

• In a large soup pot, heat oil over medium heat & sprinkle with salt. Add onion and sauté until translucent, about 3-4 minutes.
• Add garlic and sauté for 1 minute.
• Raise heat to high, and add vegetable broth, red potatoes, russet potatoes, guascas, salt, and pepper. Once the soup starts to boil, put heat to medium-low to maintain a simmer, and cover pot partially with a lid. Cook for about 25-30 minutes, until the potatoes are breaking down. You can also mash the potatoes with a fork against the side of the pot to help it along. This thickens the soup and creates a stew-like consistency.
• Now add the yukon potatoes (or papas criollas), corn cobs, green onion and cilantro. Simmer for 15-20 minutes, until potatoes are tender and corn is cooked. Check for seasoning and add more if needed. While soup is finishing up, start preparing your selected garnishes.
• Remove from heat and add lime juice if preferred. Serve hot with sour cream, avocado slices, and capers.

AJIACO

Steps:

• Put the chicken, corn cobs, garlic, onion, pepper, potatoes, spring onions and coriander in a pan with 2 litres water and bring to the boil, season well, then simmer for approximately 45 mins over a medium heat.
• Remove the corn and the chicken and transfer them to a plate. Blend the remaining ingredients in the pan with a hand blender until you get a creamy consistency.
• Add the papas criollas and the guascas to the pan and cook over a medium heat for around 10-12 mins, or until the papas criollas start to get soft but do not disintegrate.
• Meanwhile, shred the chicken breasts finely with your hands, and cut the corn cobs into thick slices. Put into separate small bowls.
• Put the cream, capers, avocado and extra chopped coriander in small bowls as well, so that everyone can help themselves to what they want. Pour the soup into four soup bowls and serve alongside the other ingredients. Don't forget napkins for eating the slices of corn.

AJIACO CUBANO

Steps:

• THE DAY BEFORE:.
• Cut the beef jerky in large pieces and soak in water to cover.
• Soak overnight.
• SOUP:.
• Now drain jerky and place in a very large and deep stockpot.
• Add the 5 quarts of water and the cut up hen or chicken.
• Boil for one hour.
• Add the flank steak and pork pieces.
• Add the spare ribs.
• Boil for one more hour.
• Remove fat and froth that will rise to top.
• While meats are cooking, make the "sofrito", peel and cut the "viandas" (vegetables).
• PREPARE SOFRITO:.
• Add all ingredients, except for seasonings, to sauté pan and allow to simmer for 20 minutes.
• Then add seasonings and simmer about 5 minutes longer.
• Discard the bay leaves.
• PREPARE THE VEGETABLES:.
• When meats are tender, add the viandas, except ripe plantains and pumpkin.
• Cook about one hour more.
• Add the sofrito and cook another 20-30 minutes.
• Add the ripe plantains and pumpkin and cook 30 more minutes or until pumpkin and plantains are tender.
• Taste for seasoning and adjust if necessary.
• If broth is too thin, thicken by mashing some of the viandas in a little broth and adding it back to the pot.
• Serve in a large soup tureen and give each guest a large, flat rimmed soup bowl.
• You can place lime slices in little dishes along the table.
• The ajiaco tastes really good with freshly squeezed lime juice, but let each guest decide if they would like to squirt their own.
• This is so versatile, it can be served as a stew with rice and a salad of lettuce, tomatoe and cucumbers, or served with just the broth or served as is; meats and vegetables in a deep soup bowl.
• Buen Provecho!