bears no relationship whatsoever. It might one day appear in a specialty food shop and will enhance any soup or stew, as the avor is delicate and unobtrusive. However, though guascas is an attractive extra, it is not essential to the deliciousness of this dish, which depends on a combination of flavors including scallions and coriander. Also in the stew are three types of potatoes: Idahos or any similar potato, small red potatoes, and papas criollas. These last are delicious small Colombian potatoes that are sometimes available in Latin American markets. They have yellow esh and stay whole through prolonged cooking. Small white new potatoes make a very good substitute, perhaps not as pretty to look at, but equal otherwise. Serves 6 A 3½- to 4-pound chicken, left whole whole scallions
sprigs fresh coriander (cilantro) teaspoon ground guascas cups chicken stock or water alt, freshly ground pepper small ears corn, cut into 1-inch slices pounds Idaho or similar potatoes, peeled and cut into ¼-inch slices pounds small red potatoes, peeled and cut into ¼-inch slices pound papas criollas or small white new potatoes, unpeeled cups milk small can Vienna sausages, sliced ½ cup cooked baby peas or 2 tablespoons capers hardboiled eggs, sliced tablespoons heavy cream
In a soup kettle or large saucepan combine the chicken, scallions, coriander, guascas (if available), chicken stock or water, and salt and pepper to taste. Bring to a boil and skim o any froth that rises to the surface, reduce the heat, cover, and simmer gently until the chicken is tender, about 45 minutes. Let the chicken cool in the broth, lift it out, cut it into 6 serving pieces, and set it aside, covered. Strain the broth and add the corn to it. Bring the broth to a simmer over moderate heat and add all the potatoes. Simmer until the broth thickens. The Idaho potatoes will disintegrate and thicken the broth, the red potatoes will retain some texture, and the papas criollas or new potatoes will remain whole. Add the milk and the chicken pieces and cook just long enough to heat them through. To serve, have ready six large, deep soup plates. Put a piece of chicken in each, 2 or 3 slices of Vienna sausage, 1 tablespoon peas, a few capers, a slice of egg, and the broth, making sure each gets a papa criolla or new potato. Pour a tablespoon of heavy cream over each serving. Serve with knife, fork, and soup spoon.