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Categories:Viewed: 65 - Published at: 6 years ago
Ingredients
- 2 tblsp. of olive oil
- 1/2 of a large onion, thickly sliced
- 1-2 garlic cloves, sliced widthwise
- One 1/2 inch piece of ginger, peeled and sliced lengthwise
- One 4-qt. carton of good, sodium-free chicken stock + 1/2 cup water
- 1/2 tsp. of red pepper flakes (optional)
- 1 tblsp. of lemon juice
- salt & pepper
Method
- Heat the olive oil in a med/large saucepot over medium heat
- Add the onions, plus a pinch of salt, and sweat for about 3 minutes until they just begin to turn transluscent
- Add the garlic and ginger, and cook for 1 minute (making sure not to burn anything)
- Add the red pepper flakes (if you choose to), then the chicken broth, water, and lemon juice
- Turn the heat to high, and reach a boil, then turn the heat to med.
- and cook for another 10 minutes.
- Take the broth off the heat and, using a strainer, strain it into another bowl or pot, so that the broth is clear.
- (I sometimes like to reserve the onions and put them back into the broth for a little bit of crunch and filler)
- Season with salt & pepper to taste, then ladle the broth into a bowl or large coffee cup (for easy sipping).
- Enjoy
