Cure a Cold Soup

Cure a Cold Soup
Serves 2

It’s that time of year… this aromatic soup has everything you need to clean out your sinuses. And I’m stealing a trend for 2017 by putting an egg on top but you can easily add shredded rotisserie chicken or completely omit.

1 tablespoon extra virgin olive oil
4 shallots, sliced
4 cloves garlic, sliced
½ lemon, sliced
1 jalapeno, sliced
2 quarts chicken stock
¾ teaspoon salt
5 ounces baby bok choy
4 scallions, thinly sliced
½ bunch mint leaves, plucked
Poached eggs, however many you’d like

Heat a large soup pot or dutch oven over medium heat. Drizzle in a glug of olive oil and sauté shallots, garlic, lemon slices and jalapeno until just fragrant but not brown, about 2 minutes.

Add stock and bring to a simmer. Season with salt and add bok choy, stirring until just wilted. Add scallions and mint.

Serve immediately with poached egg and a drizzle of olive oil or cool and store for up to 1 week.