Dr. ziment's garlic chicken soup

Yield: 4 cups

Measure Ingredient
2 cans Low-sodium chicken broth (or 3 1/2 cups homemade broth)
1 \N Garlic head, peeled (about 15 cloves)
1 medium Onion, quartered
1½ tablespoon Minced parsley
1½ tablespoon Minced cilantro
1 teaspoon Minced mint
1 teaspoon Minced basil leaves
1 teaspoon Curry powder
¼ teaspoon Red pepper flakes
\N \N Salt to taste
1 tablespoon Fresh lemon juice

Put all ingredients except the lemon juice in a saucepan and bring to a boil. Reduce heat and simmer, covered or uncovered, for 30 minutes.

(Omit the cover if you wish to inhale teraputic cooking fumes.) In a blender or food processor, puree the cooked garlic, onions and herbs with a little liquid and stir back into the soup. Add lemon juice. If you want a clear broth, filter out the solid constituents. Makes about 3½ cups.

AN EFFECTIVE DOSE: As little as ½ cup, but for a better response, take 1-2 cups, Ziment says. He advises sipping slowly to get the most benefits.

Nutrition per cup: 72 calories, 3.7 grams protein, 10 grams carbohydrates, 1 gram fiber, 1.7 grams fat (⅖ gram saturated), 58 milligrams sodium, 11 milligrams vitamin C.

Submitted By MICHAEL ORCHEKOWSKI On 08-16-95

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