Happy New Year! A happy and HEALTHY one to you and yours!

I hope you all had a wonderful and healthy holiday season. We had half of one. Oh, we had plenty of “wonderful”-great family time, fun outings, lots of friends, yummy dinners. We just missed the “healthy” part- bad head colds for Tad and the kids, and for me, a special treat…

See, at about 11 pm on New Year’s Eve I got socked with the stomach flu. And boy, was it a tsunami. Luckily for me, and anyone I might have been near, we were home and without company. And, as stomach bugs go, this was a humdinger. But, if there is a silver lining to be found in the rocky start of my 2011, it is that all my dietary sins of December 2010 have disappeared! Nothing like the stomach flu to take the weight right off! The flu might be wretched, but it is effective as a weight loss device!

There is nothing worse than being so sick that the mere thought of food appalls you. That was me on New Year’s Day. And, honestly, I must confess that even today my stomach is still a bit dicey. But, sensitive stomach and all, there is still one thing that just feels right to make, eat and write about- Chicken Soup.

For centuries people have been relying on the healing powers of Chicken Soup. The ancients wrote about its’ healing effect and there are modern doctors who claim evidence that it heals the body (though no clinical trial have ever proven anything.) Grandmothers are famous for it. Moms make it better than anyone else-or so it seems at the time. Whether it really has medicinal qualities, I can’t say. Though, that much anecdotal evidence can’t be all hooey. What I can tell you is that it is a soup that is good whether you have a cold, flu, stomach bug or are just plain healthy and hungry. It is gentle going down; yet, it has flavor-a combination hard to find. It is warm, soothing, hydrating, comforting. In short, there is just nothing like it when you are under the weather.

And, it’s easy to make! To make good chicken soup, all you need is a pot, a chicken, some veggies and time. Anyone can do that. It freezes beautifully and is the perfect thing to have stored away for when you need it most! So take a bit of advice from the ancients and grandmas of the world and get your Chicken Soup grooving…with or without noodles. You’ll be glad you did!

Chicken Soup (Noodles or not)
1 chicken- about 4 lbs, rinsed and patted dry
2 onions, halved
5 ribs celery- 3 ribs whole, 2 ribs chopped in a rough chop and reserved
5 large carrots, peeled-3 carrots roughly chopped, and 2 cut into 1/4 “ slices and reserved
5 cloves garlic, peeled
6-8 sprigs parsley
2 ½ quarts water
1 quart chicken stock (preferably homemade)
2 c cooked peas
3 T chopped fresh dill
¼ c chopped fresh parsley
salt/pepper to taste
optional: ½ lb of desired noodles

1. Place chicken in a large stock pot and add the onions, 3 ribs of celery, 3 roughly chopped carrots, garlic, sprigs of parsley, salt and pepper. Add water and bring to a boil. Reduce the heat, cover and simmer for 2 to 2.5 hours. Occasionally skim off any foam that forms on top.
2. Remove the chicken from the soup and allow it to cool. Remove the skin and bones and shred the meat. Reserve the meat, covered, in the refrigerator.
3. Strain the soup, discarding the vegetables, and return the liquid to the pot. Add the chicken stock, remaining chopped carrots and celery. Bring to boil and simmer for 15 minutes, or until vegetables are tender.
4. If adding noodles do so now. Cook until noodles are al dente.
5. Add chicken, peas and herbs to soup. Season with salt and pepper. Serve immediately or freeze.

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Popping up!

I am sure that I am tempting the Fates by even writing this, but I think my December madness is finally under control. The Christmas cards are all sent. The presents are bought and wrapped. The baked goods-including special sugar cookies for Santa- are made and in the freezer. The gifts for neighbors are delivered. The gifts for loved ones who live far away are mailed. The Christmas Eve celebration is planned, shopped for, and ready to cook. The Christmas Day menu is planned, shopped for, and ready to cook. Phew! Now, I can breathe and relax. Now, I can even post again!

So, let’s talk food! One of my favorite holiday treats is a good popover. There is nothing quite as special, I think, as a warm, crunchy, playful- gotta love the shape that they form-popover straight from the oven. But, because they are completely a last minute and slightly intimidating event, they often do not get made. When I mention them to friends, I hear the same refrain: “Oh no, I never make them. They are too hard!” “What if they don’t pop?” “Too much trouble!” It feels to me that most people are afraid of the popover. Well, no more!

The truth is, popovers are easy-it’s the timing that’s hard. Popovers really do need to go straight from the oven to the plate. They do not sit well. As a result, I recommend serving them with a stew or a roast that can rest at room temperature while the popovers bake. If you plan your menu accordingly, dinner is ready to go as soon as the popovers are finished and you look like a superstar for making such a wonderful and impressive looking treat!

Note: The batter can be made in advance and kept in the refrigerator. Make sure to mix it again in the blender/food processor right before using.

Note #2: A popover pan is helpful and recommended though not required. You can find one at Williams-Sonoma or any other good cookware store.

Popovers
Makes 8-9 in a popover pan

2 T unsalted butter, plus more for buttering the pan
4 eggs
1 c flour
sea salt/pepper, to taste
½ c heavy cream
1 c whole milk

1. Preheat oven to 400. Butter the popover or muffin pan
2. Melt 2 T butter and set aside.
3. Combine the eggs, flour, salt and pepper in a blender or food processor and mix until well blended, about 15 seconds.
4. With the machine running, slowly pour the cream, milk and melted butter through the feed tube. Mix until smooth. (If making in advance, place batter still in the blender jar, in the fridge until ready to bake. Mix again before pouring into prepared pan.)
5. Fill the prepared pan cups two-thirds full with batter. Place the pan ion a rack in the center of the oven and bake for 35 minutes. DO NOT OPEN THE OVEN DOOR WHILE BAKING. Serve immediately.

Juggle bells, Juggle bells, Juggle all the way!

It’s late December-four days before Christmas (how did that happen, by the way?)- I am writing this as I sit, my head covered in goo, at my magnificent colorist’s in the City. The blow dryers and ringing phones of the salon seem blissfully peaceful to me- because, unlike at home, none of them require me!

In case you hadn’t noticed, ‘tis the season for multi-tasking! I have had no time to do just one thing since before Thanksgiving. Life has been one big juggling act-gift wrapping, while card addressing, while baking, while merry making- and now, with less than a week to go, I am exhausted. No doubt you can relate.

But, it’s not over yet! There still needs to be a fabulous Christmas dinner, and perhaps New Year’s as well. But, we have time for that one. Let’s stick to Christmas. To that end, I offer a quick, but delicious crowd pleaser: Roasted Filet of Beef with a Sauce Diable.

Everyone loves a good filet- and here’s the thing of it- if cooked properly, there is nothing easier and more delicious. Throw a fantastic sauce on it, and now you’ve got something really special. This meal is a home run. The sauce can be made ahead and only takes 15 active minutes. Roast some potatoes, toss a salad and presto-chango, you have a delicious, elegant meal without killing yourself.

NOTE: The key piece to understanding how to cook a filet is that unlike most roasts, weight does not matter. Because the diameter of the filet is the same throughout, the cooking time does not change with the weight. But, if you have a thicker end, you might need to put that piece in for longer…or just have it on the rare side.

Roast Filet of Beef with Sauce Diable– Serves 10
5 lbs beef filet
olive oil
sea salt/pepper
6 cloves garlic, minced

Preheat the oven to 450 degrees.

Place the filet on a roasting pan. Drizzle with olive oil. Rub the minced garlic on top. Salt and pepper to taste. Roast the filet for 35 minutes and remove from the oven. Let rest for at least 10 minutes before slicing. Serve with Sauce Diable.

Sauce Diable
2- 10 ounce cans of beef consommé
6 scallions, white and light greens parts only, chopped
2 ounces of butter
1 T flour
2 t Worcestershire
dash (or two!) Tabasco
juice of one lemon
2 t Dijon mustard

Reduce consommé to 1 cup. In a medium sauce pan, saute scallions in butter. Mix in rest of ingredients. Whisk in consommé. Serve warm.

The elves are here! The elves are here!

Rejoice! The elves have arrived. The elves, they are in residence! Each night they are prowling our house, looking for mischief.

For those of you who don’t know, we have four elves- as in Santa’s helpers. Santa sends them to us (or should I say, loans them to us) a few weeks before Christmas just make sure that Harrison and Julia tow the line all the way until December 25th.

The elves watch the kids like hawks. Yet, while my angels are busy sleeping, the elves do what every respectable elf that doesn’t have a night job does- they get into trouble. Sometimes they TP the living room…sometimes they toss clean folded clothes everywhere….sometimes they play board games and leave a trail of junk food debris. You get the idea.

And my kids LOVE it. We start talking about the elves in August- so by December we are at a fever pitch waiting to see when they will come and what they have in store for us. And, they never disappoint. Their magic is strong and their will is creative. They can even surprise me with their ingenuity.

Like last night, when they made a fabulous batch of cookies and left the recipe with instructions that I share it with you all! Was that not so thoughtful and smart of these elves? They brought us a true recipe from Mrs. Claus- how cool is that- and left specific instructions to spread the wealth! So considerate…those pesky elves. After all, it is baking season, and everybody, everywhere needs a good cookie recipe! Who cares that they left my kitchen looking like a flour bomb went off?!

So, from Mrs. Claus, to the elves, to me, to you- this is a winner! Enjoy!

Chocolate Peppermint Delights– adapted from Mrs. Claus
Makes 2 dozen

8 oz good quality bittersweet chocolate
2 T butter
¾ c light brown sugar
2 eggs
2 t vanilla
¼ c flour
½ t baking powder
1/8 t salt
1 c chopped candy canes

Melt the chocolate and butter together over low heat. Stir until melted and smooth. Cool.

Beat sugar and eggs until thick and light colored. Beat in chocolate mixture and stir in the vanilla.

Add flour, baking powder and salt and mix on low.

Stir in crushed candy cane.

Chill dough 45-60 minutes.

Bake at 350 for 15 minutes on a parchment paper lined baking pan, until tops are dry and cracked, but cookies are still soft to the touch. They will firm as they cool.

Remembering to do what I love

Okay, so I survived Thanksgiving…but, as you may have noticed from the silence that has pervaded this blog, not quite the way I would have liked. And then, without nary a day of rest, I went into the gauntlet that is December. I wish that I were a tougher, stronger, more organized, and more type-A person because then I would have been ready for the Christmas onslaught. In fact, if I were that person, I would have been ready for Christmas in October. But no, I am still struggling to kill my inner “take one thing at a time” girl and her evil twin “give everything their season.” Well, no more. This year ends all that. I am driving a stake into their hearts. I can no longer wait until December to think about Christmas…it is just too hard. I am marking the calendar in red in 2011 for the preparations to begin in June….truly.

But, in the meantime, I have to tell you, I cooked a fabu dinner the other night with weird, but tasty ingredients. Sadly, it has taken me two days to write it all down…there has been much happening at this house and we have been eating a lot of take-out. It is December after all. Oh, to have a Martha Stewart sized staff….

Anyway, the night of the fabu dinner, we had another couple join us and they were both dieting. So, I did what I could with the task put before me- fast (that was for me), fish (that was for them), seasonal (again for me, and just good cooking), and creative (again, me). Hey, if you are going to have to make a dinner, you ought to get something out of the deal!

Anyway, I started by thinking about citrus and fish. It is a perfect time of the year for citrus. And, dieters always love fish! I went through my old recipes and found something I had been meaning to try. I could tell it needed tweaking, but I was up to the task! I needed good white fish (halibut or cod would do nicely) and good grapefruit too. First stop, my beloved green grocer. Michael raved about the grapefruit and the fish-monger next door had beautiful halibut steaks. My spirits soared when the shiitake mushrooms (another ingredient) at the green grocers were spectacular… this would be an experiment. I was pretty clear that I could make a passable meal…I just wasn’t sure it was something that I would want to repeat.

But, in the end, it was great, relatively easy, good for you, and surprising to the palate! Most importantly, making this dinner served to remind me that I have to carve out time to do what I love. I loved making that dinner. I am pretty sure that I don’t love feeling panicked about getting out Christmas cards, decorating or buying presents under the gun. So I guess at 45, I am still getting to know myself!

Halibut with Grapefruit, Shiitakes and a little Beurre Blanc
Adapted from Gourmet
Serves 4

5 grapefuit
½ c grape seed or canola oil
¼ c good quality dry white wine
2 shallots, minced
2 T Champagne vinegar
1 stick unsalted butter, cut into 1 T pieces
sea salt/pepper

2 lbs halibut steaks
3 T canola (or other neutral oil) oil
1 lb shiitake mushrooms, stems discarded and caps thinly sliced
3 Belgian endives, trimmed and cut into 1 inch thick slices

Early in the day, make the marinade:

Squeeze 2 grapefruits to make 1 cup of juice. Place ½ c in a nonreactive bowl and set the other ½ c of juice aside for later use. Add to the juice in the bowl, ½ c of grapeseed/canola oil, and 1 minced shallot. Season with sea salt and pepper. Mix to combine. Place the fish in a Ziploc bag and cover with the marinade. Store in the refrigerator for several hours and up to one day.

Make the Beurre Blanc:

Meanwhile, cut the pith from the remaining 3 grapefruit with a sharp knife and cut the segments free from the membranes. Chop enough grapefruit segments to measure ½ cup. Set aside. Preserve the rest of the remaining whole grapefruit segments.

Place the ½ c remaining grapefruit juice, the remaining shallots, wine, and vinegar in a small heavy saucepan until reduced to 1/3 cup. Lower the heat to warm. Whisk in butter 1 T at a time and stir until completely combined. Be careful, sauce must not get too hot or it will separate. Stir in the chopped grapefruit and season with salt and pepper. Keep sauce warm in a metal bowl set over a saucepan of warm/hot water.

Cook fish and vegetables:

Prepare a grill. Grill the fish for 4 minutes a side, or until done to your liking.

Meanwhile, in a large skillet, heat 3 T of canola oil over moderately high heat. Add the mushrooms and sauté with salt and pepper, stirring, until golden brown, about 5-7 minutes. Add the endives and sauté, stirring, for another 1 to 2 minutes. Stir in the reserved whole grapefruit segments and remove from heat.

Serve fish over mushrooms, topped with buerre blanc.

I’m alive…

Hi all! I am alive. I am breathing. But boy, was it ever close. The Thanksgiving festivities coupled with multiple houseguests for 10 straight days took their toll. The last guests departed last Monday and it took me 3 good days to stop drooling and to speak again. Then there was clean up. Ten days of straight guests makes a serious mess! Don’t let anyone tell you otherwise!

And oh, did you know that it is Christmas time? Yeah, that came as a surprise to me too. Kinda snuck up on me this year. So, this past week was filled with panic-stricken shopping and some half-baked decorating. Here’s the question of the day: do you think anyone will notice if we don’t have a tree? Maybe we could share the neighbors? If we stand at the edge of our living room and crane our necks at just the right angle we can see it in their window…that’s good enough, right? It’s amazing what you can contemplate if pushed far enough!

But, enough about me. Let’s talk food! We are, like it or not, in the midst of the Holiday Season. That means dinner parties, visitors, houseguests, neighbors dropping by and all sorts of to-ing and fro-ing. In order to have fun and survive, I recommend having a few dishes in your back pocket that you can whip up at a moments notice: the easy, tried and true winners.

Bacon Bites, one of my favorite hors d’oeuvres, is just that- tried and true and so easy it is almost disturbing. It is also a heart attack waiting to happen- but so delish that anyone who eats it will die happy. So, its’ got that going for it! These can be assembled early in the day and may be baked up to 1- 1.5 hours in advance. They are fabulous a room temperature, and even better slightly warm (I use my toaster oven). There is nothing to this recipe….just make ‘em, bake ‘em, and enjoy ‘em. With a few more recipes as easy as this, I might have time to get a tree after all!

Bacon Bites

Keebler Club Crackers
1 lb of bacon

Preheat oven to 300. Cut the bacon slices in half. Take a Club Cracker and wrap ½ slice of bacon around it. Place on baking sheet and repeat until you have made the desired amount. Bake in oven for 1 hour. Allow to cool a bit before serving.

A Thanksgiving Blessing

Happy Thanksgiving to you and yours. In honor of the day, I wanted to share with you my favorite grace. This poem is attributed to the early Pilgrims, and while I don’t know who wrote it, I am so glad they did. It sums up for me just exactly what this day is about- and does so beautifully.


Thanksgiving Blessing

We thank thee for this place in which we dwell;
For the love that unites us;
For the peace accorded to us this day;
For the hope with which we expect the ‘morrow;
For the health, the work, the food,
And the bright skies that make our lives delightful.

Give us grace and strength to forebear and to persevere…
Give us courage and gaiety and the quiet mind.
Spare us to our friends,
Soften us to our enemies.
Bless us, if it may be, in all our innocent endeavors.
If it may not, give us strength to encounter that which is to come,
That we be brave in peril,
Constant in tribulation,
Temperate in wrath,
And in all changes of fortune,
And down to the gates of death,
Loyal and loving to one another.

-Anonymous, attributed to early Pilgrim Days

My best to you all for a wonderful Holiday!

The good news is….I’m alive!

Hi all! Well, I made it through the first wave of Thanksgiving week guests and I am alive. Actually, far better than that…I’m even having fun. Truly. I swear. Pinky promise!

And, in case you are concerned- or even vaguely interested- Georgie is doing incredibly well as the newest member of our three-ring circus. Each day my amazement grows at what a calm and sweet dog she is. Given the insanity of the situation here, she should be shaking in her boots, bolting for the exit and begging to go back to her breeder. The poor thing has not had a night in the house since she arrived without at least two overnight guests…and she won’t for another week! Looney-tunes. Yet, she has taken it all in stride. She is a champ.

So, as a result of the circus that is currently our life, I am doing something unusual today: I am going to throw out two recipes for your consideration without my usual story to tie it all together. I admit, I am a tad overwhelmed and quite busy just keeping my many balls (puppy, house guests, meals, kids, house, husband, blog, just to name a few) in the air. And yet, we are on the eve of a big cooking holiday and I know that you are looking for new ideas and recipes for your Thanksgiving. I can’t fail you now! But, I also can’t be uber-entertaining either. Somethings gotta give! That said, it should not be the stuff coming out of your kitchen! So, if you are looking for something new and different, try these two this holiday- they rock!

Note: I already gave you the stuffing recipe that goes with the Cider Brined Turkey- but sometimes I do this one instead. They are both fabulous, so you can’t go wrong either way!

Savory Apricot-Sausage Stuffing
Adapted from Sarah Leah Chase
Makes enough to stuff a 24 lbs turkey

3 c dried apricots
1 ½ c Cognac
3 sticks unsalted butter
1 very large onion, chopped
1 bunch scallions, white and light green parts, chopped
6 ribs celery, chopped
1 ½ lbs Pepperidge Farm’s herb stuffing crumbs
1 lbs sweet Italian sausage, casing removed
12 oz bulk pork sausage (like Jimmy Dean’s)
2 c pecans, toasted and chopped
2 ripe pears, cored and coarsely chopped
3 T fresh rosemary, chopped
3 ½ c chicken stock
Sea salt and pepper
1. Soak the apricots in 1 cup of cognac for 2 hours.
2. Melt ¾ cup butter in a large sauté pan over medium high heat. Add the onions, scallions and celery and cook, stirring occasionally for 10 minutes. Transfer to a large mixing bowl and toss with the stuffing crumbs.
3. Add the sweet and bulk sausages to the sauté pan and cook, crumbling the meat with a fork or large spoon, over medium-high until the meat is no longer pink. Add the meat to the stuffing mixture and stir to combine.
4. Add the pecans, pear and rosemary to the stuffing and stir to combine. Stir in the apricots with the Cognac.
5. Heat the remaining ¾ cup butter with the chicken stock in a saucepan until the butter is completely melted. Pour the butter mixture and the remaining ½ cup Cognac over the stuffing mixture. Mix well and season with salt and pepper.
6. Store in the refrigerator until ready to cook turkey. Any stuffing that does not fit in the cavity (or all of it!) can be baked in a casserole at 350 for 40 minutes.

Molasses Horseradish Sweet-Potato Spears-Gourmet Magazine
Serves 8 – 10

3 lb medium sweet potatoes, peeled and cut lengthwise into 8 spears
1/4 c vegetable oil
1 1/4 t. salt
1/3 c molasses
5 T unsalted butter
1/3 cup bottled horseradish (including juice; 3 oz.)

1. Put the oven rack in lower third of oven and preheat oven to 450.
2. Toss potatoes with oil and 3.4 t. salt in a bowl, then spread in 1 layer in a large shallow baking pan. Roast in lower third of oven, turning once or twice, until tender, 18 – 22 minutes. (This much can be done up to 2 hours in advance.)
3. While potatoes roast, bring butter, molasses, horseradish (with juice), and remaining 1/2 t. salt to a boil in a small heavy saucepan, stirring, then reduce heat and simmer, stirring occasionally, until slightly thickened and reduced to about 3/4 cup, about 5 minutes.
4. Transfer mixture to a blender and puree 30 seconds. Pour glaze through a fine-mesh sieve to strain. Drizzle glaze over cooked sweet potatoes and gently toss until coated.
5. Just before serving, bake glazed sweet potatoes in lower third of oven until hot, 3 – 5 minutes.
Serve.

Meet Georgie

Have you ever had the feeling that you are living a middle school word problem? I never have until today, when it occurred to me that my week is, in fact, a word problem. Just listen…

Last night I hosted the 19 moms from Julia’s class for a Mom’s Night Out. Tomorrow two different families, who live far away and are dear friends, come to have dinner and spend the night, adding 7 under our roof. Sunday, they are (happily!) all still here and another family of 6 comes and joins us for lunch. Sunday night we lose the family of four and are down to just three visitors. Tuesday morning the family-of-three depart just in time for my husband’s stepfather and girlfriend to arrive that afternoon. Oh, and my fabulous nephew from college shows up too, sometime Tuesday, I think. (Like most 18 year olds, he hasn’t been too good about communicating the details…but I think he’s coming. At least his mom says he is.) Wednesday morning our dear friend Zanna and her family arrive for Thanksgiving and the weekend. Thursday I cook for a zillion. Friday my sister and her kids come.

So, what did I do today? I did what anyone who has a week like that in front of them would do. I got a new dog. Yeah- just up the ante and throw in another variable for a little algebraic fun!

But I have to say, the new pooch is fabulous. She is an almost 9-month-old Portuguese Water Dog who flunked her breeding test, thus needing to be spayed and find a great family. She is chocolate-brown with a white chest, housebroken, (alleluia!) crate-trained and amazingly calm and sweet. We are all besotted. Even Rosie, our 9-year-old dog, approves of the addition. You could have knocked us all over with a feather with that news! So, meet Georgie…she’s a doll. And, in honor of her arrival we had take-out, so no recipe today! Catch you tomorrow with something good!

Planning for the oncoming wreck…

This is the time of year that cooks everywhere look to the dairy aisle for help and inspiration because there is nothing like fat to make something taste fabulous. As the French figured out long ago, if you add enough butter and cream to almost anything, it tastes better.

I am by nature a lighter foodie, typically preferring my food grilled, roasted and cream free. But the holiday season is the one time in the year when I find myself drawn to cream and butter. Maybe it is the change in the light- we are in the darkest part of the year after all-that makes the warm, cozy, comfort of cream and butter feel right. Maybe it is the food that is part of the holiday “tradition”- potatoes, squash, pumpkin, brussels sprouts- that scream for, and benefit from, the infusion of fat that cream and butter provide. Or, maybe it is the festive party atmosphere that begins at Thanksgiving and lasts through New Year’s. Perhaps it is all of those things and more. Whatever it is, I know by the sold out dairy aisle at the grocery store that I am not alone.

So, the age-old question presents itself: how do I navigate the holidays without killing my diet, waistline, heart, etc? And, the answer, I think, is shockingly simple and sadly, very adult: moderation.

I whole-heartily believe that it is important to splurge and have all the cream and butter laced dishes that make me (and you, too! ) happy…on Thanksgiving. But, I have to constantly remind myself that Thanksgiving is one day- not a week, or 6 weeks. It does not end on January 1st. No, whether I like it or not, it ends at midnight on the 4th Friday of November. And so, I am making a conscience effort to return to my lighter fare next Friday. I will feel better as a result and my diet, waistline, heart and energy level will thank me!

So, to cleanse my system on the day after Thanksgiving, and to help me “get back to reality,” I am planning to make this wonderful soup. This is spicy, healing and light as a feather- the perfect antidote for the cream and butter laced sides, desserts and gravy that I will have chowed down on the day before. I love this soup so much that the thought of “the day after” isn’t nearly so terrible!

Healing Soup
Makes 3 cups

1 Quart chicken stock, preferably homemade
2 t Thai red curry paste
3 cloves garlic, smashed
1” piece of ginger, peeled and thinly sliced
2” piece of lemongrass, peeled to expose the tender middle

Mix all ingredients in a medium sized soup pot. Bring to a boil over medium heat and simmer for 30 minutes. Strain and serve.

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