Friday, February 09, 2007

Sickies' Soup

The Kidtm came home from her day at college and asked if she could have some lemony soup. This is loosely based on Avgolemono. I make it whenever any household member has a stuffed head.
Of course chicken soup is where you start. Make a broth if you are in to that or just brown a few pieces of chicken in some oil or fat with an onion coarsely chopped. Today I used two legs, but a breast would also do. When the chicken is browned and the onions are translucent, add a quarter cup of garlic, two or three pieces of smashed ginger root, a half teaspoon of cayenne, a can of chicken stock and two cans of water. If you have hot peppers add them. Also chop and add a rib of celery, a carrot, a bit of red and/or green pepper, and whatever else looks good for the pot. Some cauliflower and broccoli went into mine today with a couple of mushrooms. After the stock begins to simmer add a half cup of rice or orzo or barley. When that is cooked add a lemon. You can add it as grated rind and juice or as sliced whole lemon. When you are almost ready to serve add any leafy greens you might have: cilantro or parsley or watercress or cabbage or mustard greens etc. You can also add an egg by mixing it in a bowl with a cup of hot stock and while still stirring pouring that into the pot. Or you can pour a lightly beaten egg into the hot soup while stirring to make an egg drop soup effect.
What goes into this soup depends on what is in the cupboard, not a particular recipe. Add herbs as you like. The main thing about it is that the spicing is meant to blow the top of the sickies head off so that the mucous drains. You know you have it about right when the sickie can just taste the garlic and peppers or cayenne, while it is as spicy hot as the well ones can stand. Tell them it is insurance.
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