MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Victor Albsiu's Ajiaco (Peruvian Potato Soup)
 Categories: Chilies, Potatoes, Vegetables, Dairy, Herbs
      Yield: 4 Servings
 
  1 1/2 lb Yukon gold potatoes; peeled,
           - in 1" chunks
           Salt
    1/4 c  Oil or rendered pork fat
      1 sm Onion; chopped
      1 cl Garlic; minced
      1 ts Paprika
      3 tb Aji amarillo paste or
           - chopped, jarred, aji
           - amarillo peppers
      1    Dry bay leaf
      2 c  Chicken or beef stock
    3/4 c  Diced queso fresco
    1/2 c  Evaporated milk
      2 tb Chopped flat-leaf parsley
      3 tb Pitted Peruvian or kalamata
           - olives; quartered longways
      2 tb Chopped cilantro sprigs
    1/2    Lime; fresh grated zest
 
  Put the potatoes in a medium pot and cover with cold
  water by 1". Add 2 teaspoons salt and bring to a boil
  over high heat. Reduce the heat to a simmer and cook
  until the potatoes are just barely tender when pierced
  with a knife, about 5 minutes. Drain the potatoes, rinse
  under cold water to stop the cooking and drain well
  again.
  
  Heat the oil in a large pot over medium-high heat. Add
  the onion and garlic and cook, stirring often until
  softened and golden, about 7 minutes. Add the paprika,
  aji amarillo, and the bay leaf and cook, stirring one
  minute. Add the potatoes and 1/2 teaspoon salt and cook,
  stirring occasionally, until slightly dried out, about 3
  minutes.
  
  Add about 3/4 cup of the stock and bring to a simmer.
  Cook, stirring vigorously to coarsely mash up the
  potatoes. As some of the stock gets absorbed, continue
  adding stock, a little at a time, until the potatoes are
  tender and broken up (it is ok, if there are still some
  large chunks), about 10 minutes (adjust the heat as
  necessary to keep the soup at a simmer). Add the
  evaporated milk and simmer gently to let the flavors
  blend, about 5 minutes. The ajiaco should be the
  consistency of a very thick soup or a loose porridge so
  simmer to reduce or add a little more stock as
  necessary.
  
  Remove the bay leaf, then stir in the parsley, half of
  the cheese, and half of the olives. Season with salt to
  taste. Spoon into shallow bowls and top with the
  cilantro and the remaining cheese and olives. Sprinkle
  with the lime zest and serve.
  
  RECIPE FROM: https://www.splendidtable.org
  
  Uncle Dirty Dave's Archives
 
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