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I’ve been sick this week. Nothing throws off marathon training momentum like a cold. Then there’s the snow. Sure, it’s picturesque, but let’s not forget that it’s frozen water. The cold (virus and temperature) has turned me a bit crotchety, and there’s no better remedy than soup – chicken soup, if I had it my way.
I love old-fashioned, homemade chicken noodle soup. But when I’m sick, the thought of handling a chicken carcass is about as appealing as salmonella. That’s why they invented Vietnamese restaurants. Phở gà – Vietnamese chicken noodle soup – can temper any foul mood in the foulest weather. Phở purists would balk the amount of “garnish” I pile into my bowl, but steeping fistfuls of fresh basil, cilantro, chilies, lime juice, and bean sprouts must have some medicinal properties. The resulting brew has a defrosting effect, and I always feel more centered afterward. I’m happy that these days I don’t have to drive all the way down to Haltom City for a good bowl of phở. Pho King Way in Keller has brought new life to the old Green Bamboo space on Keller Parkway, and it’s an easy drive away. Amazing, complex broth! And I have to say, they have a way with beef tendon. No, really. Their version comes out very tender, and quite flavorful. Another very potent chicken soup is the Thai hot and sour soup, tom yum gai. It’s packed with lemongrass, ginger, mushroom, kaffir lime, galangal, and other ingredients that I’m sure have curative powers. (I’m positive I read that somewhere). Thai Tina’s in Watauga has an excellent version, and while I’m there at lunch, I get the tom yum and Chicken satay combo with fried rice. Doesn’t sound so “ancient herbal remedy” now does it? Delicious and satisfying, though. Not willing to brave the elements? Vegetarian soups are a perfect substitute. I recently made a roasted cauliflower and potato vellutata that’s hearty and very easy to make. I won’t give you a detailed recipe (I mostly played it by ear), but here’s the gist: Roast a whole head of cauliflower (quartered, seasoned, and drizzled with olive oil) in a 400-degree oven for about 20 minutes, until golden. You can roast a whole head of garlic too, if you want. At the same time, boil one peeled and quartered russet potato in about four cups of vegetable stock and three cups of water for about 20 minutes. Add the roasted cauliflower and the peeled roasted garlic and simmer for another 20 minutes. Once the veggies are tender, puree it in batches in a blender until silky smooth. Return the puree to the cooking liquid and simmer for another five minutes. Season with salt and pepper. Serve in bowls, and garnish with warm ciabatta croutons tossed in olive oil and grated parmigiano or pecorino.
This one tastes even better the next day. Then again, I couldn’t really taste anything the day before.
