There are so many old standards: albondigas, matzoh ball, minestrone, cream of mushroom, split pea.
This past weekend I was browsing through my cookbooks (the actual, not the virtual) one of which I had received as a wedding gift and have been using since. What I discovered is there are so many recipes I
haven't tried--always going straight to the tried and true. But this week, I decided to stretch myself, try something new from Diana Kennedy, and pass it on to you.
Besides chicken broth you will absolutely need limes and 2 chiles chipotles.
Bring 6 cups of chicken broth to a simmer. Add two peeled and diced carrots, 6 ounces trimmed and halved string beans, (the first time I made this I used the zucchini I had on hand), one diced tomato, and let simmer for 20 minutes.
Now, add the chiles, half a cup of garbanzo beans (already fully cooked, muchisimas gracias) and let simmer for another five minutes. Remove the chiles.
Ladle into a soup bowl. Sprinkle in a few tablespoons shredded chicken, squeeze in a quarter of lime.Diana recommends garnishing with a few strips of the chiles and cubed avocado.
I anticipate wrinkled noses at the thought of a squeeze of lime. Think Thai food. Think lemon grass. Then squeeze.
Warning: this comes with a kick and may be addictive. I've already made it three times...
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