Instructions: Fry the onion gently in the oil in a large saucepan until tender, without browning. Add the garlic and thyme and fry gently for 1 minute more. Raise the heat and add the chicken pieces. Fry until lightly browned. Add the milk, water, all three types of potato and salt and pepper. Bring to the boil, then reduce heat and simmer, covered, for about 40 minutes. Lift out the chicken pieces and as soon as they are cool enough to handle, shred into small pieces.

Stir the soup with a wooden spoon to help the potatoes break down and thicken the soup. Add the corn pieces and continue cooking over a medium heat for another 10 minutes or so, stirring from time to time, until the corn is tender. Add the coriander, parsley and shredded chicken, and cook for a further 5 minutes or so. Taste and adjust seasoning.

While the soup is cooking, start preparing the garnishes. To make the egg salad, mix the chopped egg with the parsley, coriander, cream, salt and pepper. Spoon into a small bowl.

To make the hot pepper sauce, mix the coriander and parsley with the spring onion and chilli, vinegar, oil, salt and a little sugar. Place in a small bowl.

Put the capers and cream into separate bowls. Just before serving, peel and slice the avocados and arrange on a plate. To serve, place the garnishes in the centre of the table, ladle the soup into deep bowls, and let everyone help themselves to the garnishes.

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