The recipe is in two parts, firstly my take on stock and then the simple soup recipe.
I have to admit that it is only very recently that I have decided to make my own stock and I was quite pleasantly surprised at how simple it was. For the stock I used the following....
A small chicken carcass from a roast we'd had the day before. And yes I had the usual audience in attendance!
This I seperated into three, the meat for the soup, the fatty bits including the skin for the terrible twosome and this left the remains of the carcass for the stock....
Then I roughly chopped into my pan whatever bits of spare veg I had which this time comprised of an onion from the roast, another couple of raw onions, a couple of leaks, a dodgy looking carrot, some tired garlic cloves, three sticks of celery, parsley and some dill. I added the chicken bones, one bay leaf, ground black pepper and a little sea salt then filled the pan just shy from its top with water. I brought this to the boil, covered and left gently simmering for about four hours. After this I strained the fluid off which gave me just under three pints and left to cool.
So hey presto chicken stock, this can be kept in the fridge for a couple of days or frozen for later use if required.
Ah so now we come the main event, well the soup bit anyway.....
So in the picture above we have the basic (very basic) ingredients that I employed for this soup and these were as follows....
- Two pints of homemade chicken stock (ta daa)
- Two large leeks
- Four sticks of celery
- Two large onions
- Four cloves of garlic
- The cooked chicken meat (white and dark)
- A good knob of proper butter
- A dribble of olive oil
- A couple of sturdy carrots
- One sweet pepper (optional)
- Pepper, sea salt and whatever mixed herbs you have in
- Oh and some fresh parsley
I then set the pan upon a very low flame and added the dribble of olive oil and the goodly knob of butter. The oil helps prevent the butter burning whilst it's melting down. Once melted I added the various chopped items and gently cooked them, stirring often until they'd softened nicely.
To this I added the two pints of chicken stock and brought slowly to a gentle simmer, covered and left for fifteen to twenty minutes, giving it an occasional stir.
Whilst this was simmering away (and smelling damn good I might add) I took the chicken meat and finely shredded it using two forks....
This was then stirred into the pan with some mixed herbs and left simmering for a further fifteen or so minutes. And that's it, all t'was left to do was to serve up into goodly size bowls and add ground pepper and sea salt to taste.....
The one on the left is mine hence the large amount of pepper and the fresh parsley...but do be careful not to leave this soup unattended as the ground vultures are never far away..
Well I hope that this recipe was clearer than mud for you and that I explained it in a fashion that could be understood. As I've said before I'm really only just learning this cooking m'larky and writing recipes for others is kind of worrying, so I do hope that you enjoy my efforts.
Right, that's about it for this post tis time to brew up and kick back for awhile....I'm off to find a tree to follow tomorrow! Until the next time then, take damn good care...