winter chicken soup. turmeric. spruce. citrus. ginger.magic soup.

When the new year rolls around. I am ready to eat a little cleaner. The holidays are inevitably debaucherous and while I love it and fully partake, this year I felt more than ever the need to start the year off a little lighter. I cut out wheat, dairy, sugar, caffeine and alcohol, you might ask what else is there? I asked myself that too but after ten days at this I am pleasantly surprised that I don't feel deprived at all, well, almost at all! I will admit to missing cheese. Pecorino is my Kryptonite.

 

I was recently asked to develop some recipes for Toast, one of my favorite UK companies for their blog Toast Travels. I decided to go with a warming chicken soup. I make bone broths and stocks on a regular basis and always have, maybe it came out of a  moderately Hippy upbringing along with growing up in a New England waste not want not family or perhaps it's my Southern Italian Grandmother, who like the New Englander's, carried that same credo. At any rate, no chicken carcass goes unused in this house ever! What I love most about soups and broths is that they are so damn easy and adaptable. They are most forgiving as you can add a little more of this and a little less of that and put your own twist on it. Soup is magic, and I have been playing at making soup since I first heard the folk tale Stone Soupas a child . When you give a kid a pot and a wooden spoon to play with they generally tell you they are making soup.  They do so with big sweeping gestures of the wooden spoon turning 'round in the pot andthey do so as they collect everything but the kitchen sink and throw it all into their make believe soup. As adults, we do the the same. Soup is a food we more often than not associate with comfort and childhood and home and a little bit of magic.

This one is a twist on a classic chicken soup,with copious hits of ginger, sumac, winter citrus, spruce, turmeric and chili. It is a powerful soup and will warm you to you bones.

In our house we drink this morning noon and night from December to April and often fill thermos to bring to work. 

xx

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Chicken Soup with Citrus SpruceTurmeric and Ginger

 

 

This soup is a spicy bright healing broth with notes of citrus, ginger, turmeric and chilies. This is slow cooked and should be started in the morning. 

 

 

We make this every time we roast a chicken. We never let the carcass go to waste. We often have left over meat from the roast chicken, so we deserve that to add to the finished broth.

Clean a roasted chicken carcass, reserving any bits of meat.

 

In 7 quart pot, place all the following ingredients:

1 carcass of a large roasting chicken along with any skin or scrapings from the roasting pan.

2 whole heads of garlic skin on cut in half

1 large yellow onion cut in half

2 cups coarsely chopped ginger

1/4 teaspoon Aleppo pepper

5 cups chopped celery (leaves and stems)

3 large carrots, scrubbed and cut into 1 inch pieces

1 cup coarsely chopped fresh turmeric 

 2 fresh halved lemons or 2 whole preserved lemons

1 satsuma orange halved

2 bunches parsley

1 bunch fresh thyme

2 dried chiles de árbol chilies 

1 teaspoon dried sumac

2 tablespoons coconut oil

2 tablespoons kosher salt

A dash of olive oil

 

optional

1 cup loosely packed spruce or pine (optional) spruce and pine is high in vitamin c

 

20 cups filtered water

 

Set to simmer on medium heat. When the stock comes to a boil, lower the heat and leave on a bare simmer for 7 hours.

Add more water if need be.

 

Occasionally stir the pot, and hour or so before straining I give it a good mashing with the side of a wooden spoon or a potato masher to break up all the ingredients.

 

Discard the debris and strain through a fine mesh strainer or a colander lined with cheesecloth.

 

Salt to taste.

 

Add pieces of roasted chicken, shaved celery.  Add grated pecorino if you wish.

 

 

Makes 10 cups broth.

 

images ©Andrea Gentl/Gentl and Hyers 2015

 recipes ©Hungry Ghostl 2015

groundhog day celery leaf and herb salad.

So, it looks like we are in for another six weeks of winter. I can't believe the groundhog could see much of anything today. We are in the  midst of a total white out here in NYC.

When I don't want to leave the house on days like this, I scrounge around the fridge to see what I can come up with. I have been juicing a ton lately and am totally in love with my Breville Fountain Juicer. I was trolling the Bon App sight late one night and saw that they did a whole juicer comparison article and the Brebville was the winner. My late night purchases don't usually turn out quite so well but I have to say this one is a winner. Seventy- five percent of the people in my house are obsessed with it. (teenage son not so much: give it time) My favorite juice, as of late, is celery/ginger/apple/ kale/parsley and lemon. So today, for lunch, I turned to those same standbys for a fresh, herby salad.

There is really no recipe here. It is meant more as an inspiration.

 

Clean and set aside a good bunch of celery leaf, mint and parsley

Chop the greens coarsely; leave some celery leaf whole and toss in a bowl.

Dice one shallot. Toss in Bowl.

Dice two radishes. Toss in bowl with greens.

Add a teaspoon of salted capers. I like the ones from Pantelleria. Rinse well before adding.

Add a little lemon rind. Bergamot lemon is really nice.

Squeeze the juice of half a lemon over the greens.

Dress with a really good grassy extra virgin olive oil. 

Sprinkle with a nice flakey sea salt and cracked black pepper.

Toss to combine.

Throw a poached egg on top if you so desire or serve wit a nice rustic toast and a great shard of cheese.

Happy Ground Hog day.

xx

 

 


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