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Ginger chicken soup with lemon and artichoke
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This recipe derives from a popular traditional dish from Zanzibar – the Arabs carried ginger there on trade routes in the 13th and 14th centuries. You could use tofu instead of chicken, but do use good stock – I make mine in advance and freeze it in batches, ready to use for soups such as this. If you have any leftover artichoke, keep it in the fridge and have it in a salad the next day.
Ginger is wonderful with the aromatic flavours of muscat, and this example is fresh and has plenty of citrus flavours to balance the lemon. It’s great-value, interesting and
refreshing. Terre al Sole Zibibbo 2008 Sicily,
Italy. Bin 514212; £6.99.
Typical values per serving:
This recipe was first published in November 2009.