Broth

Gingham_Ribbon

Here's a veggie version I make. You can just bung it all in the slow cooker just the same. That's how my mum makes it.

mystery1100

Gingham_Ribbon wrote:

Here's a veggie version I make. You can just bung it all in the slow cooker just the same. That's how my mum makes it.

Thank you

Emma

bank_of_slate

I am a total soup lover, I can live on the stuff, this is my best ever soup recipe that I make nearly every weekend.
healthy, cheap & filling it sorts me out for lunch at work.

Ingredients:

leftovers from Sunday dinner (I always do extra veg to accomodate this)
1 chicken carcass
veg - lots of cabbage, sprouts, carrots, peas, sweetcorn, broccoli

additional ingredients;
chopped leftover chicken meat
2 red onions
1x can cream of chicken soup (makes it creamy)
1x can organic chickpeas
1x can corned beef
splat of HP sauce
a few whole peppercorns
12 strained pickled onions
handful of baby potatoes

Method:
1. Boil the chicken carcass in a large pan with water and the onions for an hour to make the stock.
2. Strain all bones out and add all other ingredients, chopped as fine as you wish.
3. Simmer for 1 hour, stirring occasionally.
4. Allow to cool them portion up - freeze some if necessary

What is your best soup recipe?
...Linda xx

Loobysaver

My Nan used to make a sort of soup when I was young that was really yummy.

Can anyone give me an idea how to make it.

It used to take her days to make it. It consisted of some Pork (hock??), loads of veg and pearl barley.

It was a really filling nourishing soup that she used to serve with dumplings, although I can't stand them so think I'll give them a miss! lol

Pink.

Hi Loobysaver,

I make a soup like this, but use chicken stock instead of ham stock. To get ham stock boil ham or some ham bones and use the remaining water as your stock.

What I do is make the stock..... put the carcass into a hot oven and brown the bones as it gives the stock a better flavour. Then put the (browned) bones and any left over veg (including the water it was cooked in) and gravy into a pan and cover with water. Bring to the boil and then allow it to simmer slowly for anything from a couple of hours to overnight on a low temperature. Strain and save the stock and discard the bones.

To make the soup:

Put a little bit of butter and oil in a pan.

Add the chopped up veg (can be any you like) but I usually have leeks, onions, carrots and celery etc, season with salt and pepper and allow them to sweat (cook over a low heat for about 20 minutes).

Then add the stock and soup mix (a dried mix of barley, lentils and split peas) and simmer until the the soup mix is cooked.

Finally add any left over chicken or ham and some finely chopped parsley and if any extra flavour is needed add a chicken stock cube.

Pink

super41

I had a 500g packet of dried soup & broth mix (pearl barley, pea, lentils etc.) which was a couple of weeks out of date so felt I should use it up. I have duly soaked and cooked it as per instructions. Of course it has made loads! I've added some to the veg soup I've made this morning but still a lot left.

I'm sure you wonderful people have some excellent ideas and I would be grateful for any of them - e.g. can it be frozen? Many thanks!

Canny_Geordie

Just make even more veg soup. My mother makes veg soup and when it is cold she portions it into tubs and freezes it. Have you tried that before?

Works for her!

Penelope_Penguin

eshop600 wrote:

When I have unwanted food I always thow it in the bin, its the quick and easy way to get rid of unwanted things.

Hi Eshop. There's a rule about no links in signatures. You might like to remove it yourself before it's done for you

Penny. x

jennyjelly

You can freeze it as it is in portions and chuck it into casseroles to make them go further.

lil_me

Nice added to Corned Beef hash or any other soups and stews, I've got some soaking for ham shank broth now, which can of course be frozen rather than wasted.