Chickenless Soup for the Cold

Chickenless Soup for the Cold

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I’ve had black-eyed peas every New Year’s Day that I can remember, until yesterday. I started the new year off with a cold so bad that everything tastes horrible. Though I had planned to cook a new black-eyed pea dish, I realized that I had absolutely no appetite for it and no loved ones around to serve it to (home alone on New Year’s Day—strike two against 2007). So, I decided to risk having an unlucky year and skipped the traditional black-eyed peas. When I woke up this morning, my website server, including this blog, was down, along with my email. But I’ll admit to feeling a momentary panic that I should have at least eaten a few black-eyed peas out of a can to appease the new year gods. I can deal with a cold, but take away my email and I’m just helpless. Necessary supplies for treating a cold: hot tea, a blanket, a recliner, and a TV. And, of course, chickenless soup. It’s nice and warming and, usually, delicious. But you see I’ve got this nasty cold…. Its texture is much chewier than regular tofu, and it must be rehydrated for a while in hot liquid. When it begins to brown, add the garlic and sauté for 1 more minute. Add all remaining ingredients and simmer for at least 30 minutes, until potatoes and dried tofu are tender. Remove the bay leaves to serve, and let the healing begin! Be careful opening the blender not to breathe in any yeast dust! You may use this mixed with hot water anywhere chicken broth is called for. Use it to taste, about 1/2 tablespoon per cup of water. Be notified when there are new recipes by subscribing to RSS or Email Updates. All comments are read and appreciated, and if you have a question, I will try to respond within a couple days.

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