Two Hearty Soups
Ok, since the weather's gone vile again and you'd be forgiven for thinking it's December, I thought we needed to have something on here a little more warming than salad!
Here are two: one quick and easy involving opening a tin and enhancing it with chicken and rice; the other requiring a little more input but still incredibly easy.
Both use up leftovers.
Ok, let's go.
ENHANCED TINNED CHICKEN SOUP
I opened the fridge one day and found that I had some leftover chicken and a small amount of white rice sitting there unloved. I think the girls were around and I wanted to make a quick, but not totally unhealthy, lunch. They love tinned chicken soup - but by opening it, shoving it in a saucepan to warm through, adding the cooked rice, some chopped up chicken and the dog ends of a bottle of milk, you suddenly have a reasonably nutritious, and certainly, tasty bowl of soup. With a slice of bread or toast it was also nicely filling. Job done.
(And for me the best bit was getting rid of a milk bottle which had been hanging around to leave space for something more interesting - like a nice chilled bottle of Sauvignon Blanc, for instance!)
CABBAGE, POTATO AND BACON SOUP
This is another favourite with the children. In fact we even included it in suggestions for a Brownie Recipe book. It is a very good way to use up leftover potato and cabbage from the Sunday Roast. Here it is:-
Ingredients
8 medium sized roast potatoes or the rough equivalent in mashed or boiled potatoes
Half a green cabbage, already chopped and cooked
Two rashers of bacon (smoked or unsmoked)
Half a pint of milk
400ml chicken stock
Method
1. Chop the bacon rashers then lightly fry them in a pan
2. Roughly chop the roast (or boiled) potatoes (no need if using mash, of course)
3. Put the bacon, potato and cabbage in blender and add the chicken stock and milk
4. Blend until reasonably smooth in consistency (more if using roast potatoes)
5. Adjust seasoning to taste
May that warm the cockles (not to mention feet and hands)!
Here are two: one quick and easy involving opening a tin and enhancing it with chicken and rice; the other requiring a little more input but still incredibly easy.
Both use up leftovers.
Ok, let's go.
ENHANCED TINNED CHICKEN SOUP
I opened the fridge one day and found that I had some leftover chicken and a small amount of white rice sitting there unloved. I think the girls were around and I wanted to make a quick, but not totally unhealthy, lunch. They love tinned chicken soup - but by opening it, shoving it in a saucepan to warm through, adding the cooked rice, some chopped up chicken and the dog ends of a bottle of milk, you suddenly have a reasonably nutritious, and certainly, tasty bowl of soup. With a slice of bread or toast it was also nicely filling. Job done.
(And for me the best bit was getting rid of a milk bottle which had been hanging around to leave space for something more interesting - like a nice chilled bottle of Sauvignon Blanc, for instance!)
CABBAGE, POTATO AND BACON SOUP
This is another favourite with the children. In fact we even included it in suggestions for a Brownie Recipe book. It is a very good way to use up leftover potato and cabbage from the Sunday Roast. Here it is:-
Ingredients
8 medium sized roast potatoes or the rough equivalent in mashed or boiled potatoes
Half a green cabbage, already chopped and cooked
Two rashers of bacon (smoked or unsmoked)
Half a pint of milk
400ml chicken stock
Method
1. Chop the bacon rashers then lightly fry them in a pan
2. Roughly chop the roast (or boiled) potatoes (no need if using mash, of course)
3. Put the bacon, potato and cabbage in blender and add the chicken stock and milk
4. Blend until reasonably smooth in consistency (more if using roast potatoes)
5. Adjust seasoning to taste
May that warm the cockles (not to mention feet and hands)!
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