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Cold Cure Soup

Cold Cure Soup

cold cure soup.jpg

Yesterday, my husband and I celebrate our 14th anniversary and we were both sick as dogs. It's fairly fitting since we did both agree to that whole "in sickness and in health" thing. We ended up celebrating the big day by drinking hot tea and going to bed at 8:30, a real party I tell you! In an attempt to kick this out of us, and do something nice for my hard working hubby, I decided to make the New York Times' infamous Cold Cure Soup. People swear up and down that this stuff really works and I have about twelve cups of it in the fridge hoping that it actually does. As I was making this I was thinking I should freeze a batch and hand them out in these cute thermoses to give to friends when they are feeling under the weather. It would be such a meaningful gesture and hopefully be the cold cure we all need this time of year! Xx

Ingredients:

3  pounds chicken wings
1  carrot, peeled and halved
1  onion, peeled and halved
1  cinnamon stick
1  3-inch knob of ginger, peeled
1  tablespoon Maldon salt or 1 1/2 teaspoons table salt
¼  cup fresh citrus juice (2 parts orange juice to 1 part lime juice), plus zest in strips
 Chopped cilantro, for garnish
1  small red chili pepper, seeded and cut into fine rings, for garnish

Preparation: 

In a large stockpot, combine chicken, carrot, onion, cinnamon, ginger and salt. Add 3 quarts water, orange zest and juice.

Place over high heat, and bring to a boil, then reduce heat to low. Simmer, uncovered, until liquid has reduced to about half and chicken flavor is strong, 1 1/2 to 2 hours.

Pour through a fine mesh strainer into a bowl, and discard solids. Allow broth to cool, then refrigerate overnight. When ready to serve, remove layer of solidified fat from surface, and wipe surface of congealed soup with a paper towel to remove traces of grease. Soup may be covered and refrigerated for up to three days.

To serve, warm soup, ladle into mugs or bowls, and garnish.

 

P.S. I'm planning on adding some cubed cod and some brown rice to the finished soup to make it more substantial. I hope it doesn't ruin the magic elixir! 

Top image of my kitchen by Sarah Winchester Studios

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