Colombian Potato Soup

3 pounds beef bones

2 large onions, quartered

6 sprigs parsley

Salt and pepper

2 whole chickens, cut up

5 pounds Yukon Gold potatoes, peeled and diced

4 ears corn on the cob, broken in halves or thirds

3 tablespoons dried guascas, optional (see note)

Heavy cream

Capers

In a large pot, cover beef bones with cold water; add onion, parsley, salt and pepper and bring to simmer slowly. Cook about 1 hour or until you have a hearty beef broth. Remove from heat and discard bones; allow broth to cool until fat solidifies and can be removed.

Put chicken pieces into beef broth and bring to simmer slowly. When chicken is cooked, about 45 minutes, remove meat to covered pot or dish.

Put potatoes into broth and cook until very soft. Use a potato masher to break up, or puree in a blender, processor or with a submersible blender until velvety.

Boil corn in a separate pot of water for about 2 or 3 minutes. Add to the soup pot along with the chicken pieces.

To serve, ladle broth into bowl with a piece of chicken and corn. At the table guests may add sliced avocado, a dollop of cream and capers to taste.

Serves eight to 10,

Cook's note: Guascas is a South American herb with a grassy flavor. Check for it at Latin markets or online.

Nutrition values per serving: 400 calories, 8 g fat (2 g saturated), 48 g carbohydrates, 4 g fiber, 31 g protein, 70 mg cholesterol, 150 mg sodium.