Ajiaco Bogotano

(Colombian chicken and potato soup) 5 servings
INGREDIENTS
Chicken	500 GR
Chicken stock	1.5 L
Onion, peeled and diced	1 each
Bay leaf	1 each
Cumin seeds, toasted and ground	2 pinches
Thyme	2 pinches
Salt	10 gr
White pepper	1 pinch
Chef potatoes	700 gr
Corn kernels	350 gr
Heavy cream	230 ml
Avocados, peeled, seed removed and diced	1 each
Capers	10 gr
Method of Preparation:
1.         Mise en place. 2.         Simmer chicken in stock for 1 to 2 hours, skimming occasionally.  Add onion, bay leaf, cumin, thyme, salt and pepper.  Cook for 30 minutes. 3.         Transfer chicken to cutting board, remove all skin and bones, and allow chicken to cool.  Sauté onion, purees, and add back to stock. 4.         Strain stock and return it to the pot.  Add potatoes and cook for 30 minutes.  Transfer potatoes to a food mill, pass through mill, and return to the pot.  Add corn and simmer 10 minutes. 5.         Julienne chicken meat and add to the pot.  Add heavy cream and stir. 6.         Serve with diced avocados and capers on top of soup.