You probably indulged in great food over the holidays, and that’s completely fine. We all need a breather once in a while.

To start the New Year, you may want to get on the right foot, though. And if it so happens that you are suffering from a hangover, I also have something for you (see below).

You see, garlic and sage have extraordinary medicinal properties, and people in various cultures use these “miracle” ingredients for good health. My sage and garlic soup recipe is not only really good, but also known in France as the “hangover soup.” Make sure you print it and keep it handy.

 

Healthy green soup

Active time: 15 minutes | Cook time: 30 minutes | Yield: 6 servings

Ingredients:

  • 4 quarts water
  • 2 cloves garlic, minced
  • ½ tsp. chile flakes
  • ¼ cup dried shiitake mushrooms
  • 5 tbsps. miso paste
  • 4 cups chopped kale
  • ½ cup chopped scallions
  • 1 tbsp. of sage, chopped
  • 1 tbsp. fish sauce
  • 2 chicken sausages, casing removed and broken into pieces
  • 4 cups cilantro, chopped
  • 1 lemon
  • Salt and pepper to taste

Preparation:

  1. In a Dutch oven over medium high heat, cook the sausage for about 2 minutes.
  2. Add garlic, chile flakes, greens, scallions, sage, mushrooms, and the water. Bring to a simmer.
  3. Add miso paste, fish sauce, salt and pepper. Simmer for 10 minutes.
  4. Turn off. Add herbs and lemon juice.


Sage and Garlic soup – French hangover soup

Active time: 30 minutes | Cook time: 30 minutes | Yield: 6 servings

Ingredients:

  • 20 garlic cloves, peeled
  • 6 cups chicken stock
  • 1 tbsp. extra virgin olive oil
  • 12 fresh sage leaves
  • 6 eggs
  • ½ cup unsweetened, whole-grain cereals (Such as Ezekiel’s or Bob’s Red Mill’s), processed into crumbs
  • ½ cup fresh Italian parsley, chopped
  • Salt and pepper to taste

Preparation:

  1. Heat up the oil in a Dutch oven over medium heat.
  2. Add the garlic and sage and let them sizzle a bit without browning, about a minute.
  3. Add chicken stock and bring to a boil over high heat, then lower to a simmer. Cook
  4. for 10 to 15 minutes. Salt and pepper to taste.
  5. With a hand blender, process the soup until it is no longer lumpy.
  6. Over medium heat, bring a pot to a brisk simmer and, for each serving, poach an egg one by one for about 3 minutes, removing them delicately as you go, and making sure they don’t break.
  7. Once all eggs are poached, lift them with a slotted spoon and place each one into one soup bowl.
  8. Ladle soup over it. Sprinkle with a large amount of chopped parsley and drizzle with a good estate extra-virgin olive oil.

Gui Alinat

Gui Alinat is a Tampa, Fla.-based American Culinary Federation Certified Executive Chef, published food writer, and the owner of Artisan Boutique Catering. He is the author of "The Chef's Repertoire," and "Eat More, Burn More." Born, raised and classically trained as a chef on the Mediterranean coast of France, he traveled extensively, working in restaurants around the world. Chef Gui promotes an active lifestyle, sound nutrition, and believes that fresh and tasty food is resolutely compatible with fat loss and bodybuilding alike. He lives in Florida with his wife Carissa and their five children.

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