It’s been a long winter of quiet; it’s good to have them back.
We read a springtime book without meaning to. We started reading it to Chotto-ma at the end of winter, and as the pages turned, the season did too. It was timed like a perfectly improvised tune. Season and literature jammed, and we read The Secret Garden by Frances Hodgson Burnett, ate chicken noodle soup, and willed the weather to get warmer – Chotto-ma’s introduction to unabridged English classics.
Getting a six-year old interested in a book written more than a hundred years ago requires stealthy planning – the language is heavier, the vocabulary unfamiliar, the pace slower, the pleasures quieter. Inspite of that, I wanted Chotto-ma to start with the unabridged version of a great book. Because if you read the abridged first, you often don’t get around to the original. But, I was also sure that I wanted her to enjoy it.
We had almost stopped reading aloud to Chotto-ma, because she was doing so much reading by herself. (The first novel she read on her own this year was ‘The Story of the Blue Planet‘ by
The vegetables really depend on what you have at home, but these are what works really well. You also won’t find quantities for the vegetables in this recipe – since it’s meant to be made with whatever you have left over, feel free to put more of one, less of another.
4 chicken thighs, skin on
Cabbage, cut in big cubes
Mushrooms, cut in half if small, or quartered
Courgette, diced in thick circles, then halved so you have semi-circles
Carrots, diced diagonally
Cauliflower, cut in small florets
2 cloves of garlic, crushed
A few whole black peppercorns, crushed coarsely (the ready-powered version really doesn’t do it!)
Spring onion, chopped fine, white part and green part separate
In a deep pot, heat 8 cups of water. Add chicken, garlic, white part of spring onion, bayleaf, salt. Simmer on medium heat.
After about 15-18 minutes, start adding the vegetable in order of cooking time. In this case – cabbage, cauliflower and carrots together in first, and after about 6 minutes, mushrooms and courgette.
Add more water if needed, check salt. You want a nice, thin broth, full of flavour.
Once the mushrooms and courgette are in, don’t simmer for more than 1 minute, and take off the heat.
Take the chicken out. Get rid of the skin. Shred the meat in pieces and put it back in the soup.
Serve with pepper and the chopped green part of the spring onion.