| spicy chicken soup |
| 1/2 to 1 whole bulb garlic (about 15 cloves) 1 chicken (perferably a stewing hen weighing about 4 lbs.) 2 onions, halved 4 celery stalks, with leaves, diced 3 parsnips, peeled and diced 4carrots, peeled and diced 3 quarts water 1 teaspoon hot curry powder 1 teaspoon black pepper 1 teaspoon dried basil 6 springs cilantro, minced 5 springs parsley, minced salt to taste |
| Peel the garlic cloves and place whole with the chicken and half the vegetables in a large pan or stockpot. Add the water and spices, bring to a boil, then reduce the heat and simmer uncovered for 2 hours. Skim the fat off the top and strain the soup, if you dessire. Remove the chicken and refrigerate for later use (in casseroles, salads, or enchiladas). Add the remaining vegetables to the broth. Simmer for another 10 minutes. ( Adding half the vegetables at the end perserves the most nutrients, while long-stewing the other half yields the most flavor.) |