Garlic is assertive when raw—generally, the finer the chop, the stronger the taste
4 cups (1 L) chicken broth
1 piece (3-inch/8-cm) fresh gingerroot, peeled & grated (about ½ cup/125 mL)
1/4 cup (50 mL) finely chopped garlic
Salt and pepper to taste
Dash of cayenne pepper
1 lemon, zest and juice
In a saucepan over medium heat, warm chicken broth.
In a blender, pulse 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 4 servings.