Thursday, January 30, 2020

Building your arsenal for flu season?

Sadly, ancient swords and plasma pistols aren’t much help in this department. There are some helpful flu-fighting posts already up this week that you should check out. Jeffe shared a great naturopathic list and like her, I’ve always got powdered Vitamin C and Oscillococcinum®. And if I can’t avoid everyone like they have the plague, I now have a hot toddy recipe! See…helpful, go check them out! 

But, no matter what you choose, when the cold or flu lays you out we all turn into listless, muddleheaded, babies. And one thing I’m sure to have handy when I’m chilled and achy: Creamy Rustic Soup.

I shared this pic about a year ago and had demands for the recipe. Unfortunately I must have some of my grandma in me because as much as I love to cook…I don’t always use a recipe. I know! I know! I’ll write it down…next time. ;)

So, this is my attempt at a recipe for what I like to call Creamy Rustic Soup because it’s...well, creamy, roughly chopped, and a soup! If you try it out, let me know what you think! Enjoy!

Creamy Rustic Soup

In a stock pot…

1 chopped onion
2-3 diced garlic cloves

Brown 1 lb ground meat (or diced chicken) and season:
1/2 tsp dried thyme
1 tsp dried sage
1 tsp chopped parsley
salt and pepper to taste

Then add the following:
5 chopped carrots (it's rustic! uneven's the name of the game!)
2 stalks celery, chopped (if you have some)
1 large rutabaga, chopped (I had rutabaga to use up, feel free to sub potatoes, my faves are Japanese sweet potatoes)
4-5 c stock (whatever kind you have, I make my own vegetable stock from leftover peelings and it turns out so lovely and dark)
1 c coconut milk (because I had some leftover to use up, but feel free to sub half and half/whole milk...think creamy decadence)

Heat to boil then simmer for ~30 min or until the veggies are fork tender.

Last, this should go without while reading a good book for maximum effect.