Wednesday, April 29, 2009

I think I know the cure for swine flu


CHICKEN SOUP

Steal one medium chicken
2 large carrots, washed, unpeeled, broken into coarse pieces
1 large onion, peeled, cut into quarters
2 celery stalks, cut into quarters
1 medium parsnip, washed, unpeeled, cut into three pieces (or parsley root)
6-8 sprigs fresh Italian parsley, whole
4 sprigs fresh thyme, whole or 2 tsp dry thyme
1 Tbsp salt
1 1/2 tsp whole black peppercorn

Place all ingredients in a large stock pot and add water to cover
Bring water to boil but watch the pot so water never comes to rolling boil
(to avoid clouding the soup).
Cover pot and let simmer for 4 hours.

Remove from heat, strain most of the chicken parts (for sammiches) vegetables
Strain the liquid through a fine strainer
salt to your taste.

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