(Submitted by Sir Oliver)

On a recent archaeological expedition to Egypt i was permitted to study the ancient tomb of the Egyptian queen Cleopatra. Cleopatra, who looked exactly like Elizabeth Taylor, was a very clever woman. The heiroglyphics on her tomb had been a mystery for ages, but just last week a couple of my cryptographer friends, (That is Yolanda and Jenna) cracked the code and discovered a recipe that was the secret to Cleopatra’s beauty and wisdom.

ha ha ha…seriously now. It’s an original recipe. A delicious soup that is especially nice in the winter months. Three vital ingredients–chicken, garlic, and leeks, are good for colds.

(Makes one pot)




  • chicken bones for chicken soup. (this is very cheap at the supermarket, as it’s just the leftover portions of the chicken with the bones and a bit of meat. Usually the neck.)
  • 2 bay leaves and fresh celery leaves if disired
  • 1 or 2 pieces of chicken thigh meat, cut very small. (about the size of marbles)
  • 1 fresh head of garlic, peeled. (slice each clove into four or five thick pieces)
  • 1 whole stalk of leeks
  • salt, black pepper, and soy sauce for flavoring
  • (optional) cooking sake or 2 tsp. sesame oil.



  1. Make the chicken stock. Place the chicken bones into a pot full of water. Add bay and celery leaves. Use a moderate flame, and when the soup boils, place the pot on the lowest burner and use the smallest fire. Leave to cook slowly for an hour at least to get all the essense from the chicken. Skim off the dross that appears on the surface
  2. Remove celery leaves and bones. add the cut chicken pieces and simmer on a moderate flame until dross rises to the top of the water. Add some salt to taste, but don’t add too much. you can always add more at the end. Skim the dross and oil and add the garlic. Continue using the low heat. While the soup is still cooking, cut the leeks. Cut the green part from the white part. Slice the green part and some of the white part thinly and set aside. Use the rest of the white part to make roasted leeks in the toaster. (see roasted leek recipe) Turn off the fire.


  3. Finish flavoring the soup with salt, a bit of soy sauce, and black pepper. Add a little flavoring at a time and taste as you do. Better to add too little than too much. If you add too little, you can add more later. If you add too much, that is sad. Finish the flavoring with some sake (Japanese rice wine) or sesame oil. Either of these ingreidents will round out the flavor of your soup. Add the green leeks and let them just sit in the hot soup for about ten minutes to release their flavor and soften a bit. Add the roasted leeks to the soup just before serving.

optional ideas: if you use sesame oil, you can also add roasted white sesame seeds. If you like, you can slowly pour a beaten egg into the soup and mix it before turning off the fire. This gives the delicate Oriental egg drop effect and looks quite professional if done right.