Carrot and yogurt soup

Ingredients
- 4 tablespoons butter
- 1 chopped onion
- 5 carrots cut into round thin slices
- 1 Tablespoon lemon juice
- 3 Cups water
- 1 Tablespoon honey
-1¼ Cups no sweet yogurt
- Salt and coriander to taste

Preparation
Melt butter and fry onion. Add carrots and lemon juice and cook for some minutes. Add two cups water and wait for 20 minutes while boils. Strain the mixture with the last cup water then add honey and yogurt and beat. Heat the soup and add salt and coriander.

Spinaches Soup

Ingredients
- 2 Tablespoons butter
- 1 Chopped onion
- 2 Cubed potatoes
- 2 Cups chicken consommé
- 2 Cups milk
- 1 Tablespoon corn starch dissolved in 2 tablespoons water
- 1 Teaspoon salt

- 34 Pounds chopped spinach
- ¼ Teaspoon pepper
- Nutmeg to taste
- Cream

Preparation
Mix butter, onion, potatoes and 1cup chicken consommé. Cook for 20 minutes stirring two times. Add spinaches and keep cooking for 5 minutes. Blend mixture; add salt, chicken consommé, milk, dissolved corn starch, pepper and nutmeg. Cook for 15 minutes stirring constantly. Serve adding cream.

Ajiaco

Ingredients
- 10 Cups water
- 2 Pounds yellow potatoes
- 2 Pounds potatoes
- 3 Pounds chicken breasts
- 4 Corns
- 1 Carrot
- 4 crushed garlic cloves-
- Coriander
- Arracacha (optional)
- Caper
- Cream
- Cumin
- Salt and Pepper to taste

Preparation
Cook chicken adding 7 cups water, carrot cut into slices, chopped onion, salt, sliced corns. Cook until chicken is soft. Remove from cooking and add 3 cups water, arracachas, and potatoes and keep cooking until soup gets the desirable consistency. Add cumin and keep cooking for some minutes, then add coriander. At serving time add cream and capers.