Ajiaco

Ajiaco
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
* 1 (3 1/2pounds) chicken, skinned and quartered
* 4 chicken bouillon cubes
* 4 ears corn
* 2 pounds red bliss potatoes, peeled and cut into medium slices
* 3 pounds russet potatoes, peeled andcut 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) driedguascas (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 thecheesecloth and fasten with kitchen twine to form a version of a bouquet garni. Place it in a large stockpot with the water, the chicken pieces and the bouillon cubes. Bring to a boil, then reduce theheat 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. Remove the chicken. When cool, shred the breast meatand set aside. (Reserve the thigh and drumstick meat for another use.)
Increase the heat to medium-high and add the corn and red bliss potatoes to the pot. Boil for 10 minutes. Add the russet potatoesand 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 tohandle, 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...