...It was so soothing to my stomach because of the ginger. The saffron creates a wonderful, bold, yellow colored broth, which I mistook for curry at first glance. It turns out theres more than one way to create a colorful broth! Saffron also has medicinal properties, one of which is that it promotes circulation. The hostess told me that it was her fathers favorite soup and that she believed this specific soup had benefited his heart health. The saffron and ginger activate blood circulation, making this the perfect food for supporting someone with a heart condition.
4 servings
3 cups chicken stock
2 cups white wine
1 3-inch piece galangal root or fresh ginger, sliced
1 teaspoon saffron threads
2 teaspoons almond oil
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 pounds firm boneless, skinless, white fish fillets, such as cod or bass, cut into cubes
2 tablespoons arrowroot powder
2 tablespoons water
Salt and freshly ground black pepper. Parsley sprigs, for garnish.
1. Put the stock, wine, galangal, and saffron threads into a large saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 20 minutes.
2. Meanwhile, heat the oil in a skillet over medium heat and add the onion, carrot, and celery; cook until softened, 3 to 4 minutes. Remove from the heat.
3. Remove the galangal from the broth and discard. Add the fish and cooked vegetables to the simmering broth and cook for 2 minutes. In a small bowl, stir the arrowroot together with 2 tablespoons of water until dissolved; slowly stir the mixture into the soup and add salt and pepper to taste. Simmer for 2 to 3 minutes, until fish is cooked through and broth is thickened.
4. Garnish with the parsley and serve the hot soup immediately.
Famous in the West for relieving nausea, ginger has been used by Chinese doctors since ancient times to fire up vitality and cure body aches, such as arthritis, headaches, menstrual cramps and muscle soreness. Ginger also known as galangal or galanga has been found to contain geraniol, which may be a potent cancer fighter. It also possesses antiinflammatory properties that help alleviate pain and prevent blood clots. People on blood thinners and other medications should take extra precaution with this natural blood thinner.
4 servings
3 cups chicken stock
2 cups white wine
1 3-inch piece galangal root or fresh ginger, sliced
1 teaspoon saffron threads
2 teaspoons almond oil
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 pounds firm boneless, skinless, white fish fillets, such as cod or bass, cut into cubes
2 tablespoons arrowroot powder
2 tablespoons water
Salt and freshly ground black pepper. Parsley sprigs, for garnish.
1. Put the stock, wine, galangal, and saffron threads into a large saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 20 minutes.
2. Meanwhile, heat the oil in a skillet over medium heat and add the onion, carrot, and celery; cook until softened, 3 to 4 minutes. Remove from the heat.
3. Remove the galangal from the broth and discard. Add the fish and cooked vegetables to the simmering broth and cook for 2 minutes. In a small bowl, stir the arrowroot together with 2 tablespoons of water until dissolved; slowly stir the mixture into the soup and add salt and pepper to taste. Simmer for 2 to 3 minutes, until fish is cooked through and broth is thickened.
4. Garnish with the parsley and serve the hot soup immediately.
Famous in the West for relieving nausea, ginger has been used by Chinese doctors since ancient times to fire up vitality and cure body aches, such as arthritis, headaches, menstrual cramps and muscle soreness. Ginger also known as galangal or galanga has been found to contain geraniol, which may be a potent cancer fighter. It also possesses antiinflammatory properties that help alleviate pain and prevent blood clots. People on blood thinners and other medications should take extra precaution with this natural blood thinner.
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