For the Love of Cookbooks

There is something about a beautifully photographed cookbook that is so appealing and inviting, it could explain why my cupboards are bursting at the seams with them. Often times the most important aspect of a cookbook is not just the recipe but the accompanying visual. Admittedly, i’m guilty of purchasing cookbooks that are far too complicated for my every day dinner plan. With a goal at hand to clean out my cupboards, I thought it would be fun to dig through some of my very favorites and create as many recipes as possible throughout the remaining year. It will be a fun experiment and something that might help rationalize the need for so many different cookbook options! Oh, by the way, did I mention that I’m a pushover when it comes to hardcovers? I admit it might seem silly with so many great blogs and recipes available online but there is just something so undeniably appealing about the tactile nature of a book, whether it’s for cooking or for reading. (There is a reason why so many of my favorite blogs have hard cover cookbooks, right?)

To keep things simple to start out with, our first recipe comes from 5 Ingredient Fix by Claire Robinson. My daughter is fighting a losing battle with a nasty cold at the moment so this Lemon Chicken Soup recipe seemed like the perfect easy week night dinner. That and the fact that all ingredients were already on hand (until this fractured foot of mine is entirely healed, going to the market isn’t the most convenient option).

Lemon-Tarragon Chicken Soup

Preheat Oven to 400° F

1 Large Garlic head, cut in half horizontally through the cloves

4 Cups low-sodium chicken stock

½ Cup freshly squeezed lemon juice plus 1 lemon thinly sliced for garnish

2 TBSP chopped fresh tarragon plus more for garnish

Sea Salt and freshly cracked black pepper, to taste

2 skinless, boneless chicken breasts, preferably organic, cut into bite size pieces.

Place the garlic halves cut side down on a sheet of aluminum foil on a rimmed baking sheet. Add 2 tablespoons of chicken stock and wrap the foil around the garlic, keeping the cut sides flat on the baking sheet. Transfer to preheated oven and roast about 30 minutes, until the garlic is very soft. Remove from the oven and let stand until cool enough to handle.

Squeeze the soft garlic with your fingers into a large saucepan. Whisk in 1 cup of stock to loosen the garlic paste and put over medium-high heat. Add the remaining stock, lemon juice, and chopped tarragon; season with salt and pepper. Bring the mixture to a boil, reduce to a simmer, add the chicken; cover and cook until the chicken is just cooked through, 9 – 12 minutes.

Ladle the soup into bowls and garnish w/ thin lemon slices and sprinkle with fresh tarragon leaves.

Photos: Kelly Norris Sarno