It’s from a famous restaurant, but so delish to make at home. Don’t skip any of the ingredients, no matter how weird they sound!
This aromatic recipe makes a huge batch, which sounds like what you need. It’s from “New England Soup Factory Cookbook” by Marjorie Druker and Clara Silverstein (Thomas Nelson, 2007).
Makes 8 to 10 servings.
20 whole cloves garlic, peeled
1 1/2 cups olive oil
1 whole chicken, about 5 pounds
1 large Spanish onion, peeled and diced
6 carrots, peeled and sliced
3 ribs celery, diced
12 cups chicken stock, plus additional if needed
3/4 cup fresh lemon juice, about 3 lemons
1 tablespoon lemon zest
2 teaspoons dried mint leaves
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 bay leaves
2 tablespoons chopped fresh basil
3 cups cooked white or jasmine rice
Kosher salt, to taste
To roast garlic: Preheat oven to 375 degrees. Place garlic cloves in small, ovenproof casserole. Pour olive oil over garlic. Bake for 45 to 50 minutes or until garlic is soft, brown and caramelized. Strain oil to use in other recipes. Mash cloves. Set aside.
To make soup: In stockpot, com-bine chicken, onion, carrots and celery. Add chicken stock. Bring to a boil over medium-high heat. Add roasted garlic cloves, lemon juice, lemon zest, mint, cinna-mon, cayenne pepper and bay leaves. Reduce heat to medium. Simmer for 2 1/2 hours or until chicken is very tender. Remove chicken carefully. Place on plate to cool.
To finish soup: Remove soup from heat. If too thick, add 1 to 2 cups stock or water. When chicken is cool enough to handle, remove skin and bones. Return meat to soup. Bring to a boil over medium-high heat. Taste, adding more lemon juice if necessary. Add basil, rice and salt. Remove bay leaves. Stir and serve.