On my Tray of Bliss today is a steaming bowl of fragrant chicken soup.
It's the beginning of Winter here in Queensland and our first cold snap hit us this week. Heaters are cranked up and fleecy nightgowns and flannelette sheets have been resurrected for our entire...oh...12 weeks of nippy weather.
We Queenslanders are such a bunch of sooky-lalas, that the minute there's a nip in the air and a breeze in the branches, we're inside shivering under our blankies.
So with the first whisper of Winter, here's my favourite chicken soup recipe.
To a large stockpot, add one whole chicken (or a carcass will do), two stalks of celery, sliced, one large bunch of parsley tied with a ribbon of spring onion (shallot), one peeled head of garlic left whole, two diced carrots, two bay leaves, and 10 peppercorns with enough water to thoroughly cover.
Bring to the boil, then reduce the heat and simmer over a low temperature, for one and a half to two hours unti the chicken is soft and falling from the bone.
Shred the meat from the bone, and discard the bones. and the skin. Strain the remaining broth through a sieve and discard the contents of the sieve, reserving the broth.
Add the meat to the broth and add 1/4 teaspoon of Cinnamon, and a teaspoon each of ground Cumin, Corander and Ginger.
Add some noodles or pasta now if you like and return to the heat, continuing to simmer until tender, or for a gluten free version, stir through two beaten eggs, creating a ribbon effect.
Season to taste...you might need one to two teaspoons of salt if it's a bit pot of soup, and a bit of pepper. If you're feeling under the weather, the juice of a lime or lemon and a sliced chilli or two will sort things out and make you feel much better.
What's on your Tray of Bliss today?