Today we are making a bone broth. It is known as ‘ Jewish Penicillin’ - golden clear broth to revive you right back out of your sick bed, or have you jumping up & down with ‘joie de vie’.
This can be eaten on its own after its 5 hour journey languishing on the hob, adding only a few chopped herbs to enhance its appearance. Or it can be used in both our soups today .
The first soup is a delicious vegetable broth, that is the virtuous one. The other soup is a family favourite, which is rolled out in our house when anyone is under the weather. Technically it breaks all the rules of making soup, but who cares, it tastes damn good, hence I am calling it the indulgent one or ‘who wants a hug’.
1 raw chicken carcass.
4 carrots, topped & tailed, left whole.
2 leeks, roughly chopped.
2 onions, roughly chopped.
2 sticks of celery.
2 cloves garlic, peeled.
2 tablespoons of cider vinegar ( this is what takes the collagen from the bones)
Put all the ingredients in a pot, cover with water, place on the hob, bring to the boil & simmer for 5 hours. You may need to keep topping up the water. Strain , discard the contents, eat as it with a few chopped herbs on top.
Vegetable Broth. G/F
2 carrots, peeled & chopped.
2 sticks of celery, chopped.
6 mushrooms, sliced.
1 leek, cleaned & chopped.
1/4 head of cabbage, core removed & sliced.
1 courgettes, chopped.
1 thumb piece of ginger, finely chopped.
2 cloves of garlic, peeled & chopped.
1 tablespoon of oil.
Hug in a Mug - aka Chicken & Sweetcorn Soup. G/F
1 cooked chicken breast.
1/2 litre of bone broth.
1/2 litre milk.
4 dessert spoons of cornflour, 1 tablespoon of milk.
150 grms of sweetcorn.