Tuesday, September 28, 2010

The best soup

I want someone to make me this soup!

My housemate Jessica is sick and this morning I woke up with a rotten sore throat and headache. This delicious chicken soup with Chinese mustard greens is the perfect fall /winter soup especially when you are sick. Mustard greens are one of those greens you can get all year. It is a fresh and light soup full of healthy ingredients. This picture is from when I made it a few weeks ago when Mr. P had a cold and I made it for him.

Chicken and Chinese mustard green soup
1 whole chicken
4 stalks lemon grass
2 stalks celery
2 bunches fresh Chinese mustard greens, purple mustard greens or bok choi
salt and pepper
2 jalapenos
1 bunch fresh cilantro
1 lime

Fill large pot 3/4 way full of water. Add lemon grass and whole celery stalks. Bring to boil, simmer 30 minutes. Add whole chicken. Bring back to boil, add salt, simmer 45 minutes until cooked. Remove chicken, celery and lemon grass. While chicken cools. Finely chop jalapeno and cilantro. Mix together in bow. Add salt and juice of the lime. Set aside. Pull meat off of chicken and return it to pot. Bring back to boil add greens. Simmer greens a few minutes until cooked. Season with salt and pepper. Serve soup in bowls. Garnish each bowl with jalapeno cilantro mixture.

To make this a heartier soup you can add cooked brown rice in at the end.

*adapted from Farmhouse Cookbook by Susan Herrmann Loomis

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