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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 304.3
  • Total Fat: 12.7 g
  • Cholesterol: 14.8 mg
  • Sodium: 680.6 mg
  • Total Carbs: 45.9 g
  • Dietary Fiber: 8.9 g
  • Protein: 6.6 g

View full nutritional breakdown of Vegetarian Ajiaco calories by ingredient
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Vegetarian Ajiaco

Submitted by: SHAYNAMWILLIAMS

Introduction

Vegetarian version of a Colombian soup. The original recipe can be found here: http://projects.washingtonpost.com/recipes
/2006/03/01/ajiaco-bogotano-chicken-an
d-potato-soup/
Vegetarian version of a Colombian soup. The original recipe can be found here: http://projects.washingtonpost.com/recipes
/2006/03/01/ajiaco-bogotano-chicken-an
d-potato-soup/

Number of Servings: 11

Ingredients

    * 1/4 of an onion, sliced lengthwise
    * 1 bunch cilantro
    * 6 scallions, white parts only
    * 1 clove garlic
    * 1 stalk celery
    * 4 quarts water
    * 4 vegetable bouillon cubes
    * 4 ears corn
    * 2 pounds red bliss potatoes, peeled and cut into medium slices
    * 3 pounds russet potatoes, peeled and cut into medium slices
    * 2 pounds papa criolla (Columbian yellow potatoes, available in jars or frozen at Latin American specialty markets), peeled and quartered
    * 1 packet (0.35 ounces) dried guascas (available at Latin American markets)
    * Salt
    * Freshly ground black pepper
    * 1/2 cup heavy cream, for garnish
    * 3 avocados, coarsely chopped, for garnish
    * 1/2 cup capers (not drained), for garnish
    * Aji Salsa, for garnish

Directions

On a large piece of cheesecloth, bundle together the onion, cilantro, scallions, garlic and celery. Gather the corners of the cheesecloth and fasten with kitchen twine to form a version of a bouquet garni. Place it in a large stockpot with the water and the bouillon cubes. Bring to a boil, then reduce the heat to medium-low and simmer, with bubbles just breaking the surface, for about 30 minutes, skimming any foam that forms on the top, if necessary.

Increase the heat to medium-high and add the corn and red bliss potatoes to the pot. Boil for 10 minutes. Add the russet potatoes and cook for 20 minutes. Add the papa criolla and half of the packet of guascas and stir. Reduce heat to low and simmer for 1 hour or until thickened. Remove the corn and, when cooled enough to handle, cut cobs into 2-inch rounds. Return corn to the pot with the remaining half-packet of guascas.

Remove and discard the bouquet garni. Add salt and pepper to taste. Ladle the soup into individual bowls. Serve with garnishes in separate serving bowls.

Makes 22 cups. One serving = 2 cups.

Number of Servings: 11

Recipe submitted by SparkPeople user SHAYNAMWILLIAMS.






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