Thérèse has a cold, so I decided to prepare my world-famous “Get Better Soup.” Actually, it is not my “Get Better Soup,” it comes from a recent article in the New York Times from Marian Burros. You are looking at between 8 to 20 garlic cloves so make sure you stay well downwind of the patient. Actually, cooked garlic isn’t all that bad. This soup is guaranteed to give you a sharp kick in the backside to get you on the road to recovery.
Get Better Soup
6 cups rich turkey or chicken stock
2 HEADS of garlic, cloves separated and peeled
4 to 6 small fresh jalapenos, seeded and coarsely chopped, or less if desired
1 Tbs fresh oregano or 1 tsp dried
1 Tbs fresh thyme or 1 tsp dried
Salt and pepper to taste
Freshly grated Parmigiano-Reggiano or pepper Jack cheese
- Combine the stock, garlic, jalapenos and herbs in a saucepan and bring to a boil. Reduce the heat and simmer until the garlic is very soft, about 30 minutes
- Transfer to a blender, and puree until smooth. Season with salt, and serve in mugs, garnished with the Parmigiano-Reggiano or pepper Jack cheese if you are up to it.