Harvest Time...Recipes #12: Red Pepper, Asparagus and Wild rice soup

A quick soup that will warm your bones after a cool day in the garden.

1 Chicken breast (bone & skin on)
1 red pepper
10 stalks of asparagus
1 onion
4 cloves of garlic
8 cups of water
1 cup cooked wild rice
1 cup cooked long grain rice
Sea salt
Pepper

In a roasting pan, oven roast 1 bone-in, skin-on chicken breast with 4 crushed cloves of garlic and 1 chopped onion on 400 until the pan has lightly caramelized. Add 10 stalks of asparagus (cut in 1” segments) and 1 chopped red pepper for the last 15 minutes of roasting. Remove from oven and let the chicken breast cool. Put 3 cups of water in the roaster with the vegetables and be sure to let all the caramelization form the broth. Dump this into a soup pot. Add another 4 cups of water. Shred the chicken breast and add it to the soup. Add 1 cup of frozen cooked wild rice and 1 cup of frozen cooked long grain rice. Simmer for 30 minutes, salt & pepper to taste.

-- Xploreorganics, 5b Canada, LFD 06-20