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Soup: Cold Cure Soup

Source of Recipe

E-cookbooks.net


List of 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 1/2 teaspoons salt
Zest (in strips) and juice of 1 Seville orange (about 1/4 cup)
Chopped cilantro, for garnish
1 small red chili pepper, seeded and cut into fine rings,
for garnish.


Recipe

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


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.

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