SPINACH, MUSHROOM AND CHICKEN LIVER BROTH, Veggie & Vegan options

Energy-Reviver after illness or over-indulgence

Spinach, Mushroom & Chicken Liver Broth

Illness or too much alcohol and rich food can play havoc with the body, depleting it of essential vitamins and minerals.  If a first step on the road to recovery is needed, go for the Wonder Cure Savoury Egg Custard. 

Otherwise, this comforting, reviving broth is a good solution.  It is mostly liquid but the richly satisfying liquid gold of a good chicken stock (see Chicken Broth).  Delicate leaves of spinach (rich in iron and other vitamins which restore energy) are balanced by a little finely sliced chicken liver (inexpensive but heavy on flavour). Grated garlic, ginger and a touch of chilli adds warmth and depth.

Most will be happy to have this as is but those looking for something more substantial can add rice (or serve over rice or noodles).

Vegetarians and vegans can replace the chicken liver with tofu and use vegetarian stock.  


Cost: £1.50
Feeds: min 2


Ingred:
   500 ml good chicken stock
   1 clove garlic, grated
   1 inch piece of peeled ginger, grated
   half a fresh red chili, topped & tailed, deseeded and finely minced OR a good pinch of dried chillis OR a few shakes of tabasco sauce
    med to large handful washed, de-stemmed spinach leaves
    100 gms chicken livers, pref organic (Waitrose) or from a reliable butcher, cleaned and sliced very thinly

Method:

1. Bring a small pot of water to the boil; slide in individual slices of liver and simmer for 3 mins or until slightly pink inside.  Drain, rinse & set aside.
2. Bring the stock to the boil.  If the stock is fresh, turn down heat to med & add garlic and ginger & simmer a couple of mins.  If the stock has been frozen, cook at a soft rolling boil for 5 mins before adding garlic &n ginger (if it has reduced too much, add a little water)
3. Add spinach, chilli or chilli flakes or tabasco.  Taste for seasoning; add pepper & a little salt to taste.
4. Slide in liver slices.  Heat through & serve.

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.