The National Post
February 25, 2009

Flu season is here? Quick! To the restaurant!

By Adam McDowell

From what I've heard, there's a flu going around --and it's an unpleasant one, to say the least. As a general rule, I try to keep away from people, especially in winter.

So (fingers crossed) I haven't succumbed to this flu bug yet. Which means I've been having a grand old time eating out in some of Toronto's great new restaurants. At Note Bene, for instance, which is a more affordable restaurant from the team behind high-end stalwart Splendido. Chef David Lee and partners have set up their new shop in an elegant space that's all Brazilian cherry wood, chartreuse leather banquettes and flashes of contemporary art.

Here, the chef turns out finely wrought French/Latin/ Asian-inspired dishes, such as Yucatan hot and sour soup, and steaks --Lee's own private stock, naturally raised, dry-aged for 60 days -- served with Cafe de Paris butter. I especially went gaga for the sumac-dusted crispy duck tossed with green papaya and cashews.

Uh-oh. I think I feel a tickle in my throat. Times like these call for David Lee's simple soup.

NOTA BENE'S YUCATAN HOT AND SOUR SOUP

Serves 6

- 1 whole cooked smoked chicken
- 12 cups (3 L) chicken stock
- 1 bunch coriander, washed
- 1 jalapeno pepper, sliced into rings
- ¼cup (60 mL) lime juice
- ¼cup (60 mL) cooked orzo
- 3 tbsp (45 mL) goji berries (thought to be a superfood)
- 2 scallions, finely sliced
- edible flowers to garnish (optional, but obviously pretty)

1. Bring chicken stock to a light simmer, and add the coriander and jalapeno. Simmer the stock for half an hour and taste. The stock should have taken some of the heat from the jalapeno, and fragrance from the coriander. Strain the stock and reserve.

2. Forming bite-sized pieces, separate the chicken meat from the bone. Bring the soup base to the boil, and add the lime juice. Adjust the seasoning as needed.

3. Divide the chicken pieces, orzo, goji berries and scallions evenly among six heated bowls, then simply ladle the soup over, garnish and enjoy. - For more from Amy Rosen, go to her blog: thenationalnosh.blogspot.com.