CHICKEN SOUP FOR WINTER RECIPES

Steps:

• In a small skillet over medium-high heat, toast seeds and peppercorns and then grind them in a small spice mill or grinder
• Or, use already ground spices (if you don’t have seeds or want to use up what you have in the pantry) and coat the onions with them as they cook, see below
• To the cumin blend, add the cloves, cardamom, and nutmeg
• In a soup pot over medium to medium-high heat, add EVOO, onions, carrots and celery, season with salt, partially cover and sweat 5 minutes
• Add ground spices with onions if you are not toasting and grinding spice blend
• Add freshly ground spices with turmeric (or dried substitute), garlic, ginger, and potatoes, stir and cover to sweat while you remove skin and bones from chicken and pull into small pieces
• Add chicken to pot
• Add broth and tomato, bring to boil, then reduce heat to simmer and cook 20-30 minutes
• Combine green sauce ingredients in food processor and pulse-process into loose pesto-like sauce and transfer to a small jar
• Serve soup in shallow bowls topped with some fresh or store-bought green hot sauce

Steps:

• Place the washed meat with 1.5l water in a pot over high heat. Add 1/2 of the salt. When this is boiling keep an eye and collect all the foam that forms at the top of the water. Allow to boil for about 20 min covered.
• Meanwhile, peel, wash and chop all vegetables.
• Add all chopped veggies to the meat and boil covered for an extra 15-20 minutes.
• In the last 3 minutes of boiling, add the pasta, allow 3 min to boil and turn the heat off. Allow the soup to rest covered for an extra 10 min before serving.
• Chop some parsley and sprinkle over before eating.
• Very simple, you see, I told you!