Here’s a detailed, unique article about Italian Penicillin Soup, including a step-by-step method to make it:

Italian Penicillin Soup: A Healing Bowl of Flavor

If you’re looking for a soup that is both comforting and packed with flavor, the Italian Penicillin Soup is a must-try. Inspired by traditional Italian remedies for colds and flu, this hearty soup combines the soothing power of garlic, the health benefits of onions, the zest of lemon, and the richness of fresh herbs. Its nickname, “penicillin soup,” comes not from actual antibiotics, but from its immune-boosting ingredients that naturally help fight off illness while delighting the taste buds.

Ingredients

For 4 servings, you will need:

• Olive oil – 2 tablespoons
• Garlic – 6 cloves, minced
• Yellow onion – 1 medium, finely chopped
• Carrots – 2 medium, diced
• Celery stalks – 2, diced
• Potatoes – 2 medium, peeled and cubed
• Chicken or vegetable broth – 6 cups
• Fresh thyme – 1 teaspoon, chopped
• Fresh rosemary – 1 teaspoon, chopped
• Bay leaf – 1
• Lemon juice – 2 tablespoons
• Parmesan cheese – ¼ cup, grated (optional)
• Salt and black pepper – to taste
• Fresh parsley – for garnish

Optional for extra immune boost: a small piece of fresh ginger or a pinch of turmeric.

Step-by-Step Method

Step 1: Sauté the Aromatics

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onions, carrots, and celery. Sauté for 5–7 minutes, until the onions become translucent and the vegetables begin to soften.
3. Add the minced garlic and cook for another 1–2 minutes, ensuring it doesn’t burn.

Tip: Garlic releases its immune-boosting compounds best when slightly crushed before cooking.

Step 2: Add the Potatoes and Herbs

1. Stir in the cubed potatoes, thyme, rosemary, and bay leaf.
2. Cook for 2–3 minutes to allow the herbs to release their aroma.

Step 3: Pour in the Broth

1. Slowly pour in the chicken or vegetable broth.
2. Increase the heat to bring the soup to a gentle boil.
3. Once boiling, reduce the heat to low, cover, and simmer for 20–25 minutes, until the potatoes and carrots are tender.

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