Flu soup

Wed, Jan 8, 2014, 17:21

   
  • Serves: 4
  • Cooking Time: 65 mins
  • Course: Starter
  • Cuisine: Fusion

Ingredients

  • Serves 2-4, depending on what and how much you add to it
  • 2 heads (yes, whole heads) garlic, peeled and sliced finely
  • 2 tbsp olive oil
  • 5 sage leaves, sliced
  • 1 tbsp thyme leaves
  • 2 litres water
  • knob of ginger, peeled and sliced
  • bunch of parsley, chopped

Method

Heat the olive oil and (this is crucial) very gently sauté the garlic and herbs – this is almost an infusion. Add the water and ginger and season well. Simmer gently for five minutes, then take off the heat and let it sit for an hour. Reheat and serve with a little more olive oil and a poached egg, finely chopped spring onions and shredded seaweed.

Sign In

Forgot Password?

Sign Up

The name that will appear beside your comments.

Have an account? Sign In

Forgot Password?

Please enter your email address so we can send you a link to reset your password.

Sign In or Sign Up

Thank you

You should receive instructions for resetting your password. When you have reset your password, you can Sign In.

Hello, .

Please choose a screen name. This name will appear beside any comments you post. Your screen name should follow the standards set out in our community standards.

Thank you for registering. Please check your email to verify your account.

We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Standards. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or by filling out this form. New comments are only accepted for 3 days from the date of publication.