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1
Beef bones, corn, 2 tsp salt, pepper, saffron in 2 L cold water, bring to a boil,skim off foam, reduce heat and simmer for 1 1/2h half covered
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2
Leave flowing the beef broth through a sieve into a clean pot, discard bones, set aside broth and corn
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3
start separate in a cold pot chicken breast, green onions, coriander leaves, and 1 teaspoon salt in 1L water, bring to a boil, remove the lid and simmer for 20 min
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4
Leave flowing chicken broth through a sieve into a clean pot, discard onions and coriander.
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5
Let cooling slightly the chicken breast, then tear into bite-sized strips.
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6
Mix the chicken broth and beef bones broth.
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7
You can also degrease the broth.
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8
The best to do, let it cool down until the fat on the edges of the surface form small plates and then can be easily lifted.
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9
Pour in 5dl water the chopped boiling potatoes, bring them to a boil, lid very opened and simmer for 1long hour
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10
Pass the broth along with potatoes through a Passe-vite (or mish until puree with a hand mixer) and then stir well with a whisk.
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11
The broth should now have a slightly thickish consistency or texture -but definitely still liquid.
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12
If it seems to hard, add again some water.
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13
Enter the boiled potatoes and the Guascas in the broth and simmer for 20 min.
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14
Add the chicken and corncobs, simmer again for 10 min (or until potatoes are cooked).
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15
Season to taste with salt.
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16
Spread the soup on a plate or bowl, decorate with a dauber cream, give capers separately.
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17
If you serve capers in brine, then be cautiously about seasoning the soup with salt, the small fruits could be quite salty.
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18
Enjoy your soup!
