The flu renders me useless. For instance, when I made this soup on Wednesday, there wasn’t much hope I’d get a better photo.
It went as follows: Make soup. Take a shitty picture. Whimper miserably. And sink into the couch with this hot, nourishing lemon and butter noodle soup.
Of course, this is best made with homemade chicken broth, if you have it. But if you’re the one fighting the flu, seriously, don’t bother. For God’s sake, don’t make chicken stock form scratch if you’re sick. Keep it easy, that’s the whole point of this recipe.
Lemon and butter noodle soup
Adapted from a recipe in Tessa Kiros’ “Apples for Jam”
1 litre chicken broth
The juice of half a lemon
1 oz butter
3-4 oz spaghetti, broken up into 1 centimetre pieces
Grated Parmesan cheese
A sprinkling of dried mint leaves
Bring the broth, lemon juice and butter to boil in a pan, and lower to a gentle simmer. Let the flavours marry, simmering for 5 minutes or so. Add the noodles, bringing the soup up to a more enthusiastic simmer, but not a roaring boil, by any means. Cook the noodles about as long as the package instructs, minus 30 seconds or so, since they will continue to cook after the soup is served. Add pepper to taste.
Ladle the soup into bowls, sprinkle with the cheese and the mint, and serve.