more soup recipes from our house

Ajiaco-Columbian national dish

1-2 chicken breasts
2 t salt
1/2 t pepper
2 t olive oil
3 cloves garlic
3 medium red or yellow waxy potatoes-cubed
1 large russet peeled and thinly sliced
1/2 chopped onion
2/3 c each green beans, garbanzo beans, kidney beans.
1 1/2 t basil
3/4 t white pepper
3/4 t paprika
1/2 c chopped fresh cilantro-optional
In large pot cook chicken in several cups water until done. Dice and return to broth. Saute
garlic and onions in oil. Add to pot. Add 4 c water and more salt and potatoes cook until soft(the russet should disintegrate and thicken the soup and the waxy potatoes remain in cubes). Add remaining vegetables, cook until tender. Let simmer a short time.
Now for the fun at the table. Garnishes:
capers
chopped avocado
chunks of corn on the cob
cream

This is a fun company dish. The garnishes really add a lot, served with bread and salad it's very tasty. It keeps well for the next day.


Turkey Wild Rice Soup

Another very tasty soup(will spring ever come???)

Saute:
1 medium chopped onion
2 diced celery ribs
2 diced carrots
1/2 c butter or olive oil
Add:
1/2 c flour
Add:
4 c broth (turkey or chicken)
Add:
2 c cooked wild rice
Add:
2 c milk or light cream
2 c diced cooked turkey
1 t parsley
salt and pepper to taste
Simmer to thick and tasty goodness. Sometimes I add more vegetables. The sum is much greater than the components.

Lentil Chili from the lentil capital of the US-2 quarts

1 c lentils
6 c water
1/2 onion-chopped
1 stalk celery chopped
1 c tomato puree
1/2 c salsa
1 T cumin
1 T dry garlic
2 T sugar
1+ t salt
dash chili flakes
dash cinnamon
dash cilantro
1/2 oz. mexican chocolate

Cook lentils in water for 20 minutes then add rest of ingredients
Simmer for 20-30 minutes until tender and blended