4 cups (1 L) chicken broth
1 piece (3-inch/8 cm) of fresh gingerroot, peeled and grated (about 1/2 cup/125 mL)
1/4 cup (50 mL) finely chopped garlic cloves
salt and pepper to taste
a dash or two of cayenne pepper
1 lemon, zest and juice
In a saucepan over medium heat, warm chicken broth. In a blender, whiz gingerroot and garlic with a small amount of the broth until smooth. Add to broth in saucepan. Add salt, pepper, and cayenne to taste (the more cayenne, the better to fight cold germs). Stir in lemon zest. Bring to a boil, reduce heat and simmer for a minute or two. Remove from heat and stir in lemon juice. Makes about 4 cups (1 L).
Note: The ginger and garlic can be sautéed ahead to soften, but cooking will destroy some of their antibiotic properties. By using the blender, these ingredients can be puréed while keeping their full potency.