Chicken soup can be complicated or simple, created from a long list of unique ingredients or a short list of old favorites. No matter how chicken soup, or Jewish Penicillin, is cooked there is something magical about the effects on colds in pregnancy. Colds in pregnancy can last fewer days and women can suffer less with one bowl or many.
Jews in Latin America did not suffer the plight of other Jewish communities at the hands of German soldiers. Many Holocaust survivors emigrated to Latin America for a new life. Today the Jewish population in Chile ranks 24th in the world with 25,000 Jews.
INGREDIENTS
1 lb artichokes or sunchokes
1 large onion, diced
4 cups chicken stock
2 cups cooked chicken, diced
Salt to taste
White pepper to taste
½ cup cream
DIRECTIONS
- Peel the artichokes to the hearts.
- Slice the artichoke hearts thin.
- Place artichoke hearts in a medium stockpot.
- Add chicken stock and onions to the pot and bring to a boil over high heat.
- Reduce heat to low and simmer for 30 minutes.
- Add the soup to a blender and puree smooth.
- Pour pureed soup back into the stockpot.
- Add chicken, salt and pepper.
- Add cream, stir and heat through.
- When serving, add a bit of cream in the middle of the soup bowl for presentation.
- Garnish with cilantro if desired.