The Cathedral is located on the east side of Plaza de Bolívar.
Its construction is of huge architectonic proportions, designed by the
monk Domingo de Petres. The elegance of its neo-classical style can be
appreciated in its high altar and the choir loft and pews, which date
back to the 17th century. It was here that in 1538, the first mass,
following the foundation of Bogotá, took place. This is also the
burial place for Bogotá's founder, Gonzalo Jiménez de
soup from the Andes)
1 (3 lb.) chicken, cut into small pieces
2 quarts cold water
1 large onion, peeled and halved
1 bay leaf
1/8 teaspoon ground cumin
1/8 teaspoon thyme
1 tablespoon salt
1/4 teaspoon pepper
4 medium potatoes, peeled and halved
1 pound tiny boiling potatoes, peeled and halved
5 ears corn, cut into 2-inch rounds
1 cup heavy cream
2 tablespoons heavy cream
2 tablespoons capers, drained and rinsed in cold water
1 avocado, peeled, pitted and thinly sliced or cubed
1 packet (0.35 ounces) dried guascas (available at Latin American
In a heavy 5-quart pot, combine the chicken and water. Bring to a boil
over high heat, skimming off the scum that rises to the surface. Add
the onion, bay leaf, cumin, thyme, salt and pepper.
Reduce the heat to low; cover and cook for about 30 minutes or until
the chicken is tender.
Transfer the chicken to a platter. Remove the onion and strain the
stock through a fine sieve. Remove the skin from the chicken and
discard. Cut the chicken meat into strips. Return the strained stock in
the pot to a boil over moderate heat; add the potatoes. Cover and cook
for 30 minutes or until the potatoes are soft. Mash them against the
side of the pan until the soup is thick and fairly smooth. Add the corn
and chicken and simmer uncovered for 5 to 10 minutes, depending on the
tenderness of the corn. Add the packet of guascas and stir.
To serve: Pour 3 tablespoons of cream and 1 teaspoon of capers into
each of 6 deep soup bowls. Ladle the soup into the bowls and float the
avocado on top.
This recipe from serves/makes 6