The virus that is sweeping through the North Bay this month is tenacious and enduring. I’ve been under its thrall, so to speak, since Jan. 2 and I’m still not back to normal. When I feel up to cooking, I poach a chicken and then use the carcass and breast meat to make a rich stock, when I turn into soup or jook (aka congee, rice porridge; read about it here).
These dishes may not heal you but they will provide good, flavorful nourishment while you are sick and make you feel better for at least a little while.
If you’re feeling just fine and simply want to make soup because it is that time of year, you’ll find a round up of many of my favorites, including vegetable, chicken and beef stock, here.