Happy New Year everyone! I hope you had a good break over the past few weeks, and that you enjoyed the holidays. It was a very busy time here of course, and my kitchen worked overtime this year. I’m so happy that it did though. I also had the time for some baking for family and friends. There was no better time for switching on the oven and turning on the heat. It wasn’t that cold in December, but let me assure you that January has started off with a kick. We’re feeling it here in Malta this week. It’s going to be a cold weekend. Some are loving it, relishing it even, others are fuming
excuse the pun because they’d rather be sweating it out in August.
As for myself (just in case you’re asking), I’m OK as long as I’m in. Perhaps I wouldn’t be this happy if I have to step outside. So to those who are not in a sung office, I take my hat off to you and say, you’re my heroes.
I wasn’t sure what to write about today, but browsing through my yet-to-be-posted recipes, I think this one should top the list this afternoon. I wrote it as quickly as I can, perhaps giving you time to make this tonight after work, or sometime during the next few days. It’s also good for those who are not feeling a hundred percent after all the activities and extra exertion during the holidays. What we really need now is a sensible schedule and restorative food. A true tonic for the soul and spirit.
This broth is just the ticket. Play around with the quantities as you wish, and in case you don’t have any veggie stock in the house, use chicken stock instead. There are no fixed rules here. Wishing you all a good and restful weekend, whatever you might be doing. You know you need it.
- 1-2 tablespoons regular olive oil
- 1 large white onion, roughly chopped
- 2 cloves garlic, finely chopped
- 3 large carrots, finely chopped
- celery, roughly chopped or left whole**
- 2 round marrows, chopped into cubes
- 2 large or 4 medium-sized potatoes, peeled and cut into halves or quarters
- approx. 2 litres vegetable stock
- 2 chicken breasts, left whole, optional
- pepper, optional
Pour the olive oil in a large pot, and sweat the onion, garlic, carrots, marrows and celery over medium heat, and until the onion turns translucent.
Add the potatoes and pour in enough vegetable stock to cover the vegetables, and then some. This is a broth so it’s supposed to be liquid based.
Bring the broth to the boil and slowly tip in the chicken breasts. Grind in some fresh pepper if you so wish. Bring the heat down to a simmer, cover and let it cook for around 30 to 40 minutes, until everything is cooked through.
Serve immediately or whenever someone is in need of a good pick-me-up. Perfect for the winter weather.
**You can either chop the celery or you could also leave it whole as the Maltese like to do, and remove it when serving. I don’t mind it at all so I roughly chop it and leave it in the broth.