SOUP FOR A COLD RECIPES

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COLD CURE SOUP RECIPE - NYT COOKING



Cold Cure Soup Recipe - NYT Cooking image

This soup started life as quite a different thing. I'd made a traditional Persian chicken, cinnamon and Seville-orange stew and realized that it was the scented broth I loved the most. So I cut to the chase. A supermarket packet of chicken wings, a stick of cinnamon, a carrot, an onion, a knob of ginger and the juice and zest of an orange left to simmer on the stove make a restorative broth that delights, soothes and helps fight off winter blues. I like it sprinkled with chopped cilantro and chilies, but you could make more of a meal of it by adding shredded chicken and noodles. (This recipe originally called for a Seville orange, but we've modified it so it can be made with a combination of orange and lime juice. If you have access to Seville oranges, all the better!)

Provided by Nigella Lawson

Total Time 2 hours 15 minutes

Yield 4 servings (about 6 cups)

Number Of Ingredients 9

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
1/4 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

Steps:

  • 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.

Nutrition Facts : @context http//schema.org, Calories 685, UnsaturatedFatContent 31 grams, CarbohydrateContent 9 grams, FatContent 45 grams, FiberContent 2 grams, ProteinContent 60 grams, SaturatedFatContent 14 grams, SodiumContent 971 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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