Flu Fighter Soup – a recipe

Is everybody sneezing and coughing around you? Do you feel a flu coming on or are you already one down in a fight against it? Then this recipe might help you getting back on track. Take yourself to the supermarket, or send someone, to buy the following ingredients for a flu fighting soup with 3 – 4 servings:

– a tin or glass with 400 grams  tomato pulp
– a tin with cherry tomatoes (ca. 250 grams)
– 1 onion
– 2 – 3 garlic toes
– 1 piece of ginger (thumbnail size)
– 1 lime
– Mediterranean herbs (loads), fresh or dried
– chili powder (or fresh chili, or dried, whatever you have available)
– sea salt (a good amount)
– a big tea-spoon of honey
– olive oil
Optional: 200 grams of salmon (fresh or unfrozen) OR Wiener sausages (or other tasty sausages, whatever you fancy)

Then you throw the ingredients together as follows. However, before you start, you have to understand that the soup works through its components “hot/spicy, salty, sour and sweet”. Bearing this in mind, it helps you finding the dose of ingredients you want. It is free to experiment, and let’s face it, if you don’t taste anything due to having a cold, the hotter the soup, the better.

Here we go:
Take a sauce pan of a decent size and put 2 table spoons of olive oil into it, and put it on middle to high heat.
Chop the onion, the ginger and the garlic and stew it in the hot oil, a bit of brown colour is totally desirable. If you use fresh chilies, add these now as well and let them stew with the onions. Chopped chilies of course, and do take out the seeds, and do not forget to wash your hands after handling these. Otherwise your hands will get hot, and eyes, if you rub them with unwashed hands, you probably know what I mean.
If you decided for Salmon or sausage, then these should be cut into pieces and added to the onion/ginger/garlic mixture now, so that even these get a bit of colour on the outside.
Once things in the pan got a bit of colour, add the tomato pulp, and the cherry tomatoes.
Then add the herbs, the chili powder/ dried chilis (if you did not take fresh chilis).
Add as well a generous amount of sea salt and a big spoon of honey. Honey will balance the saltiness and sourness of the soup in a nice way, and it will do wonders for your throat. So don’t be shy.

Now that everything is in the sauce pan, take down the heat to the lower level and let it simmer for about 7 minutes.
The rest should have taken about 10 minutes to fix.

Now you have a great hot soup to enjoy. You can also freeze it and have it next day, so you can really just stay in bed and sleep off whatever decided to hit your poor body.

Get better soon!

And no, there is no picture of the soup, just get creative with the ingredients! Should you find other variations, please do share them in the comment section below, thank you.

Simply good food!

Sometimes preparing a nice dinner is so easy. During lunch time one buys some nice chanterelles and some salad. Note: By no means take iceberg salad. Any other salad with more taste will be perfect. Just the tasteless, watery iceberg salad seems like an insult to all other fine ingredients.

Back home in the evening one takes a few fresh spices from the own balcony selection. In this case marjoram, thyme, basil and some parsley.

One starts with putting some olive oil into a pan and heats it. Once hot enough that it almost starts sizzling, one adds the chanterelles. Let them fry a bit, sometimes gently stir them till you see they are shrinking. Then towards the end add all spices and some ground black pepper.

When all is looking well enough to be served, take the pan off the fire. Only now add some salt, but not much.

The reason for not adding salt immediately is as you might know that all mushrooms suffer during the frying process. Salt destroys their cells and makes them loose all the water inside. And your pan with all that water becomes a flat pot with boiling mushrooms rather than frying ones.

The salad one already prepared in a bowl or on a large plate. Now one can simply place the chanterelles on top.

There are loads of variations of this one can try. The same recipe works with other types of mushrooms. One can also add some fresh tomatoes, fresh basil leaves and some greek feta. Do not take the one made from cow milk, I am talking proper feta made from sheep milk. Using cow milk feta is like using iceberg salad… .

Be creative and enjoy!

Ah yes. If you think this is not enough for a meal, then add some nice oven fresh garlic baguette.