Soul Soup

Friday 14th January

Day 268

Once a year I make chicken soup. Let a whole organic chicken from the farmers’ market simmer for three long afternoon hours in a golden broth spiked with fresh bay leaves, parsley stalks, a sprinkle of peppercorns and chunks of carrot, onion and celery. The whole house will fill with the aroma of banishing the blues. At the same time chop up a panful of potatoes and squash, leeks and more carrots and cook in stock till tender. When the chicken is melting sweet and dropping off the bones lift it out of the broth, strip the flesh and add to the vegetables with some of its savoury, oil flecked bath water. Serve steaming in deep white bowls with the fire in the grate turned up high.

It’s true that it comforts the soul. And will taste even better tomorrow.