Cold Cure Soup

Name: Cold Cure Soup
Total time: 2 min
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; 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

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Total: 2 hours, 15 minutes

Servings: 5

Cost: $4.68 /serving

Author : Nigella Lawson

chicken orange winter

Ingredients

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3 pounds chicken wings1 carrot, peeled and halved1 onion, peeled and halved1 cinnamon stick1 3-inch knob of ginger, peeled1 tablespoon Maldon salt or 1 1/2 teaspoons table salt1/4 cup fresh citrus juice (2 parts orange juice to 1 part lime juice), plus zest in stripsChopped cilantro, for garnish1 small red chili pepper, seeded and cut into fine rings, for garnish

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Instructions

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Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

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