This is an excellent recipe for this time of year - with the excesses Christmas brings, and the groaning Fridges that are then emptied at the end of Christmas - I have a solution. Well, a meal solution anyway!
Can you tell that hubby and I have a love for soups? Whenever one of gets run down, I flick the crockpot on and clear out the Fridge. It works wonders.
Everything-in-the-Fridge Soup
Ingredients:
- An Onion
- Root Vegetables - about 1.5 handfuls per person
- Green Vegetables - about a handful per person
- A couple of nobs of butter
- 3 cups of homemade Chicken or Turkey Stock from Christmas Dinner
- 1 Tablespoons or Curry Powder or 2 teaspoons of Paprika or a Bay Leaf & Nutmeg
- Any ready cooked meats to serve it with
- Fresh Sliced Rustic Bread
- Turn your slow-cooker on. If on high the soup will take 3-4hours, on low the soup will take 6-7 hours (another reason I love it - turn it on when you leave for work, come back to a hot cooked dinner).
- Dice the Onion, and cube the root vegetables and green vegetables*.
- Add to the cooker with the butter. Leave to cook for about half an hour. This par-roasts the vege, giving it a little richer flavour.
- Mix, then add the stock and Curry Power / Paprika /Bay Leaf & Nutmeg.
- Leave to bubble away for either 3-4 hours on high, or 6-7 hours on low; until all the vegetables are soft**.
- Mash with a potato masher, if like me, you like your soup chunky or blend once a little cooler for a velvet like texture.
- Enjoy on it's own, or with cream fraiche and meat stirred through, accompanied by fresh bread. It actually makes you feel better.
** Essential Tip: Cover the slow-cooker with a folded tea towel!
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