September 23, 2015
Just In Time For Fall: Cook Del Campo’s Ajiaco Peruvian Potato Soup
Today we meet Victor Albisu, the 2015 RAMMY Chef of the Year. Albisu began his journey with food in the Washington region and is now known for his Peruvian and Argentinian restaurant Del Campo in Chinatown and his Mexican taqueria Taco Bamba in Falls Church, Va. Ahead of his visit to our studios, Albisu sent over his recipe for ajiaco soup.
While some know ajiaco as a Colombian chicken and potato soup, the dish has a different flavor in Peru, made possible by a blend of local chiles and herbs. The name “ajiaco” comes from ají, the spicy ingredient of many Peruvian dishes. Albisu’s recipe contains onions, garlic, yellow chili and pepper, paprika, fresh cheese and milk.
Active Time = 60 minutes
1/2 cup of vegetable oil
1 yellow onion, chopped
1 clove of garlic, chopped
Aji Amarillo or Yellow chili pepper, to taste
1 teaspoon of paprika
1/2 lb white potatoes, peeled, cooked and cut in little pieces
3/4 cup beef stock
3/4 cup fresh cheese, chopped
3 tablespoons of chopped parsley
1/2 cup evaporated milk
1. Heat the oil in a large pot and brown the onion
2. Add the garlic, yellow chili, paprika, salt and pepper
3. Cook until the garlic becomes fragrant
4. Add the potatoes and the stock
5. Let it simmer, but not boil until the potatoes are tender
6. Finally, add cheese, parsley and milk
7. Add grilled scallion and jalapenos for an added spice and smoky flavor
Tune into The Kojo Nnamdi Show Wednesday, September 23, at 1:30 p.m. EST to hear Kojo’s conversation with Victor Albisu.