Meg's Italian Hangover Soup

Name: Meg's Italian Hangover Soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 1 pot, 8 serving(s)
Ingredients: 8 cups water; 1 chicken carcass (or a few chicken backs); 1 onion, peeled and halved; 1 stalk celery, roughly cut; 1/2 green bell pepper, in chunks; 12 peppercorns; 1 bay leaf; 1/8 teaspoon nutmeg; 1 1/2 teaspoons coarse sea salt; 2 whole garlic cloves, peeled (smash em up if you want); 1/4 head green cabbage, chopped into 2 inch pieces (or however you want, really); 1 1/2 cups cooked romano cheese or 1 1/2 cups cranberry beans; spaghetti, enough to cover 1 . 5 inches in diameter, broken in half; 1 teaspoon dried basil

Submitted by Megohm

"A simple soup, not a terribly complex flavour, but all of you lushes will appreciate it, I’m sure. A rich chicken broth, romano beans, cabbage, and pasta . Peasant-tastic!"

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photo by Megohm

Ready In:: 1hr 45mins
Ingredients:: 14
Yields:: 1 pot
Serves:: 8

ingredients

For the broth
8 cups water
1 chicken carcass (or a few chicken backs)
1 onion, peeled and halved
1 stalk celery, roughly cut
¹⁄₂ green bell pepper, in chunks
12 peppercorns
1 bay leaf
¹⁄₈ teaspoon nutmeg
1 ¹⁄₂ teaspoons coarse sea salt
2 whole garlic cloves, peeled (smash em up if you want)
For the rest of it
¹⁄₄ head green cabbage, chopped into 2 inch pieces (or however you want, really)
1 ¹⁄₂ cups cooked romano cheese or 1 1/2 cups cranberry beans
spaghetti, enough to cover 1 . 5 inches in diameter, broken in half
1 teaspoon dried basil

directions

Put all ingredients from the first set in a large pot, bring to a simmer.Skim the scum off as you go.
Cover with a lid, ajar, over low-ish heat for 45 minutes to an hour. Until the broth tastes good. Check for salt at this point.
Strain everything, and return the broth back to the pot, along with some of the chicken, if you care too. Otherwise, feed it to your cat.
Then, add all remaining ingredients (cabbage, beans, spaghettini), and cook until spaghettini is done. Check for seasoning, top with some grated parmesan or romano, and eat with more bread than you think is humanly possible. May this alleviate all hunger or hangover pains!

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RECIPE SUBMITTED BY

Megohm

Culinary school drop-out (happy cook)! My name is Meg, as my public name might suggest, and I'm 20 years old. So far, I've been a cook my whole life, at home and in restaurants, working as a Baker's Assistant right now. I was raised in a commercial bakery and general store as well run by my aunt and mom. I'm engaged to an amazing guy, who I met in high school in a restaurant prep course. We both went to college for Culinary Arts/Chef Training, but neither found the program very satisfying. As it stands, we're both happiest cooking, so long as it's not in a kitchen lab. I've been nosing around 'Zaar since I was about 13 or 14, and it's been a huge source of learning for me, back when I didn't even know what a roux was, haha. If you've seen me around before, I'm the former SugarMegnolia. Also, I write a blog, however, I'm not always the best at keeping up with it, but try to put in my best effort whenever I get around to writing. The link is here, please give it a quick look-see!

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