Soup For Sunset Suppers......

Ajiaco Santafereño

(326 cal. per serving, 26% from fat)

Ingredients:

6       cups fat-skimmed chicken broth

1       russet potato (1/2 lb.), peeled and thinly sliced

3       red thin-skinned potatoes (2 in. wide), scrubbed and cut in half

12     to 16 Yukon Gold potatoes (about 1 in. wide; 1 1/4 lb. total), scrubbed

2       tablespoons chopped fresh jalapeño chilies

1       cup packed fresh cilantro

1/2    cup cider vinegar

1 1/2 cups corn kernels, fresh or frozen (1 package, 10oz.)

         About 1 1/2 pounds boned, skinned chicken breasts, cut crosswise into 1-inch strips

1       firm-ripe avocado (1/2 to 3/4 lb.)

1       tablespoon lemon juice

6       tablespoons (a 3-oz. jar) drained large capers

6       tablespoons whipping cream

2       hard-cooked large eggs, diced

         Salt

Preparation and Cook Time: About 45 minutes

Notes: If small Yukon Gold potatoes aren't available, cut large ones into 1 1/2-inch chunks. Big capers (about 1/4 in. wide) or caper berries with stems look dramatic in this soup, but 4 to 6 tablespoons of smaller capers will do.

Serves: 6 to 8

1. In a 6- to 8-quart pan, combine broth and sliced, halved, and whole potatoes. Cover and bring to boil over high heat. Simmer gently, stirring occasionally, until the potato slices are very soft (they should fall apart when pressed) and the other potatoes are very tender when pierced, about 25 minutes.

2. Meanwhile, in a blender or food processor, puree chilies, cilantro, and vinegar to make salsa. Set aside.

3. Add corn and chicken to soup, cover and simmer very gently until meat is no longer pink in center (cut to test), about 5 minutes.

4. Peel, pit, and dice avocado and mix with lemon juice.

5. Put avocado, capers, cream and eggs in separate bowls.

6. Ladle soup into wide bowls and add equal portions of avocado, capers, cream, and eggs. Add salt and salsa to taste.

Per serving: 326 cal., 26% (86 cal.) from fat; 31g protein; 9.6g fat (3.4g sat.); 29g carbo; 432mg sodium; 115mg chol.