Spring is soon to appear here in Virginia but some cold and colds lurk behind the promise of this warmer weather . So i have decided to include a recipe for the great cure-all - Chicken soup.
This one is not only simple but delicious and includes some known panaceas like lemon , ginger and mint to soothe tummies and tastebuds alike.
Chase away those winter blahs and make some soup !
Chicken Soup with Ginger, Lemon & Mint
The combination of ginger, lemon, and mint gives this soup a light, bright flavor. You could substitute cooked turkey for the chicken. Yields 5 cups.( about 4 servings)
ingredients
3 leeks (white part only), sliced 1/4 inch thick (to yield 2 cups)
4 1/2 cups chicken stock
2 carrots, peeled and sliced 1/4 inch thick
One 1-inch chunk fresh ginger, peeled and cut into matchsticks (to yield about 2 Tbs.)
1 cup diced cooked chicken
2 Tbs. fresh lemon juice
1/2 tsp. kosher salt
Freshly ground black pepper
1/4 cup finely shredded fresh mint leaves
how to make
Put the sliced leeks in a large bowl of cold water and let them soak for 10 minutes. Lift them out carefully, making sure to leave the grit at the bottom of the bowl behind, and set aside (there's no need to dry them). Put the stock and carrots in a large saucepan. Bring to a boil, reduce the heat, and cover the pot. Simmer for 5 minutes and then add the leeks and ginger. Continue to cook, covered until the vegetables are just tender, about another 5 minutes. Add the diced chicken, lemon juice, salt, and pepper. Simmer until the chicke is heated through, about 2 minutes. Adjust the seasonings if needed, add the shredded mint, and serve immediately.
from Fine Cooking
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