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 Chicken and ginger soup – perfect if you’re feeling under the weather |
Thyme to stock up on some super de-tox soups
With Christmas round the corner, Clare Latimer says prepare yourself for the seasonal over-indulgence with these healthy recipes
WELL, we’ve reached December already and I don’t even feel that I have had a summer! With all the eating that is upon us this month, I thought it a good idea to clean out the system and have some healthy dishes before the festivities begin.
I have just had a bone density test and found out that I am a crumbling mass of calcium, or whatever happens when it is not good.
I have been told to do a little gentle jogging. So if you see me going at a rather faster pace than walking, and a lot less speedy than a runner, with a limping dog, who has a bad leg, I am just obeying the doctor in Harley Street and hoping to build up to being Superwoman again. I will also eat healthily until the shock wears off, which hopefully will not be too long, so here is a start.
Chicken and ginger soup
This makes a lovely supper dish, and is especially good if you are feeling under the weather.
The secret is to make lots and put some in the freezer, so you are not caught out.
Do try and make this soup with proper chicken stock, as it will taste much better. So next time you have a roast chicken, just boil up the carcass for about half an hour and you will then have a good brew.
Serves 6
Ingredients
1 tbsp olive oil
1 onion, peeled and chopped finely
2 garlic cloves, peeled and crushed
2 leeks, washed well and cut into small chunks
1 stick celery, washed and thinly sliced
2 carrots, peeled and thinly sliced
½ lemon
5 whole cloves
1.5 litres homemade chicken stock
Salt and freshly ground black pepper
3 bay leaves
1 small bunch fresh thyme, tied together
Good knob fresh ginger, peeled, sliced
2 chicken breasts, skin removed and cut into small pieces
Handful fresh parsley, chopped roughly.
Method
Put the olive oil and the onion and garlic into a large heavy based saucepan and sweat gently for about three minutes.
Add the leeks, celery, carrots and toss around. Stick the cloves into the half lemon and then add to the saucepan squeezing the lemon to release the juice.
Pour in the chicken stock and season with salt and pepper. Add the bay leaves and thyme. Spear the slices of ginger onto a cocktail stick, leaving spaces between each slice and then add to the saucepan.
Add the chicken breast meat and stir well.
Bring to the boil and then simmer gently for about 20 minutes or until the vegetables are cooked. Check the seasoning. Remove the lemon, giving it a squeeze to use the juices, and then remove the thyme, bay leaves and the ginger on the stick.
When ready to serve, bring back to the boil, spoon into serving dishes and sprinkle over some parsley.
Beef noodle soup
You can make this using vegetable stock and omitting the fillet of beef if you wish.
Add Pak Choi and cabbage to vary the flavours. A dash of sherry adds a good kick.
Serves 4
Ingredients
1.5 litres beef stock
3 tbsp oyster sauce
1 desp brown sugar
Juice of 1 lime
1 desp soya sauce
1 clove garlic, peeled and crushed
Small knob fresh ginger, peeled and grated
1 red onion, peeled, quartered and sliced thinly
5 shiitake mushrooms, wiped and sliced
4 spring onions, chopped and roots removed
50g fillet beef, thinly sliced
Good, handful fresh spinach, stalks removed, washed well and cut up
250g noodles or 4 noodle nests
Small handful fresh coriander, chopped.
Method
BRING the stock to the boil in a large saucepan and then add the oyster sauce, brown sugar and the lime juice. Add the soya sauce, garlic, ginger, onion, mushrooms and spring onion and stir well. Simmer for five minutes and add the fillet beef, spinach and the noodles. Bring back to the boil and simmer for four minutes to cook the noodles. You can add black pepper if you wish. Spoon into bowls, garnish with the coriander and serve hot. |
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