I’m not posting the recipe just yet, as I found I’d run out of the ingredients needed for chicken stock. I had a little Knorr Touch of Taste Chicken – and that’s all, so it really doesn’t taste very much of chicken at all. However, the principle is sound and, of course, it would make a perfectly good veggie soup. And, as befits the current weather, it’s rather robust – though most of my soups tend to be anyway.
I think what I’ll do is just list the ingredients for now, and if you want to try it, use whatever stock-making products you have, and I’ll come back with the proper “chicken” version next week. The method follows my normal soup format.
It’s Tuesday, but to save me having to go all the way through this updating the timeline, assume that …
It’s Saturday night, and I’d intended to make this during the day, but the pain in my leg has been truly terrifying, so I’ve stayed off my feet as much as I could. Didn’t improve matters but at least it stopped it getting worse.
This is an old favourite recipe which, for some reason, I’ve never written up. Today, though, this is the simplified version. It still uses my home-cooked Judion de la Granja butter beans, and their stock, but to reduce the time I spend on prep, and on my feet, I’m using Aunt Bessie’s frozen carrot and swede mash.
It works very well as a soup base, with the addition of a little flour to keep it in suspension rather than have it sink to the bottom of the bowl (mainly cosmetic), and I can toss in some frozen diced celeriac too. When I have a good day (ha!), I really must buckle down, fire up the food processor, and prep and freeze soup base veg. It’ll make life much easier.
Yesterday I spent the afternoon roasting vegetables – cauliflower, parsnips, and the humble swede. Why? Simple – it really enhances their flavour when used in soup or a casserole. And roasted cauli is pretty damn good served as a vegetable, while using it with Rooster potatoes (not roasted), gave me one of the best soups in my repertoire to date.
One thing I discovered, though – my mini oven does a far better job of this than my cooker’s oven – the reverse of what I expected.
What I’ll make with it is a veggie variant of an old favourite which, because free range and/or organic chicken portions (thighs and/or drumsticks are best), are absurdly expensive (about £15 a kilo, compared to around £3 – £4 a kilo for a whole bird), I haven’t made for years. It’s also a good time because I have both King Edward and Rooster spuds, and both are very good in this.