Ginger, Sesame Chicken Soup with Cilantro Sesame Pesto

A pot of chicken stock simmering on the stove.  The windows edged with moisture.  The wind howling outside while inside, all is well, warm, and welcoming.  That’s what this soup is about.

Today I’m feeling especially grateful for the people who grow our food and the animals that become our meals.  That our food is well-tended before it reaches our plates is a gift.  I appreciate what nourishes my body and the bodies of those I love.  Abundance comes to us in so many ways and I feel rich and full and blessed.

Chicken Soup Photo Rocky Coast Photography

Ginger, Sesame Chicken Soup with Cilantro Sesame Pesto
2 tablespoons extra virgin olive oil
2 cups diced onions; about 1 large onion
2 cups diced carrots; about 2 carrots
1/4 cup fresh ginger, peeled and julienned (cut into match-stick sized pieces)
1 teaspoon salt
8 cups chicken broth
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
3 cups cooked chicken meat

Heat a large stock pot over medium-high heat. Add the oil, onions and carrots and sauté for 7 to 10 minutes or until the onions are soft and translucent. Add the ginger and sauté for another 2 to 3 minutes. Add the rest of the ingredients and bring to a boil to heat through. Serve with a dollop of Cilantro Sesame Pesto.

Serves 4 to 6

Cilantro Sesame Pesto
1/3 cup sesame seeds
2 cups lightly packed cilantro leaves and stems
1/4 cup scallions, coarsely chopped
2 teaspoons lime juice
1 small garlic clove, smashed
3/8 teaspoon salt
2 tablespoons extra virgin olive oil

Combine everything in the food processor and pulse until thoroughly combined.

Makes about 1/2 cup

Annie
Enjoy this light, after-the-holidays meal!