African Blue Basil Chicken Soup

Objective: Celebrate African cuisine Herb of the Month: African Blue Basil In Africa, soups are prolific- some would even say they are the main attraction of African cuisine. The most common sight in an African kitchen is a simmering stewpot filled with meat and vegetables, usually greens. African soups vary from country to country as they feature the vegetables and flavors unique to their part of the continent. They are often eaten with a starchy staple food such as rice, fufu (made from plantains) or pounded yam. Thought to originate from Kenya, African Blue Basil is less sweet than its more well- known cousin, sweet basil, with a flavor described as clove- like. Some have claimed that the flavor of this hybrid herb is best showcased in soups. So this recipe honors the African soup tradition and highlights African blue basil at its best by serving the quintessential comfort food, chicken soup, infused with the savory flavor of African blue basil. It may take time to make this soup, but as they say, good things come to those who wait!

Ingredients: • 1 whole chicken (approximately 2 lbs) • 2 tbsp olive oil • 5 carrots • 1 celery root • 2 leeks • ¼ cup mushrooms (shitake or your preference) • 2 garlic cloves • Bay leaves (handful) • ½ cup kale chopped • 1 tablespoon of fresh African blue basil • Salt and pepper to taste

Directions: 1. Add 1 tablespoon of olive oil to a large soup pot and heat. 2. Add the chicken, onions, 1 clove of garlic, cabbage, 2 medium- sized carrots and 1 medium-sized leek, and fry for 3 - 4 minutes, stirring frequently. 3. Season with salt and pepper, add bay leaves and cold water to the pot until ingredients are completely covered. 4. Reduce heat and allow to simmer for an hour and a half. 5. When the stock is ready, save the liquid and discard the vegetables. 6. Allow the chicken to cool, and then shred it into pieces, taking care to discard all the bones. Set aside. 7. Rinse and dry your pot and prepare the base of your soup. 8. Place pot on low heat and add 1 tablespoon of olive oil. When hot, fry the garlic, shallots, remaining carrots, leek, mushrooms and African blue basil for about 5 minutes, until soft but not browned. 9. Add the stock to the pot, bring to boil, and then simmer for15 minutes. Add the chopped kale and cook for a further 10 minutes. 10. Taste the soup for seasoning and adjust to taste. 11. Serve with a starchy side, like a crusty piece of bread.