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Soup

When my mother-in-law comes round to Sunday lunch we often have roast chicken – and a serious error in estimating the requirement for the vegetable bed I was roasting on led to the discovery of home-made soup. (I did warn you that my post-operative posts would be light-weight)

Ingredients

  • Remnants of cooked chicken
    • (or 250ml, 1/3rd pint, one cup of  boiled water with a vegetable or chicken stock cube)
  • One large carrot
  • One small parsnip
  • One medium onion
    • The three vegetables should be similar in weight: roughly 200g, a bit less than 1/2 lb.
    • (Or just about any leftover vegetables from a roast dinner – I’ve even used leeks in cheese sauce)
  • Greek yoghurt (One tablespoon)
  • Choice of herbs and seasoning.

 

Method

  • Discard any large areas of fatty skin from the chicken carcase
  • Break up the carcase and place in saucepan with 500ml (2 cups, 3/4 pint) water
  • Bring to the boil and simmer for about 30 minutes with saucepan lid on.
  • Strain into a fresh saucepan, discard the remnants of chicken

 

  • Top, tail and peel the carrot, cut into discs
  • Top, tail and peel turnip, cut into small chunks
  • Peel and dice the onion.
  • Mix the stock and vegetables in a fresh saucepan
  • add herbs and seasoning
    • (I like a teaspoon of chopped tarragon – fresh from the garden)
  • Simmer with lid on for about 20 minutes
    • (until the carrots are softened)

 

  • Tip contents into blender
  • Blend until smooth.
  • Add a rounded tablespoon of plain Greek yoghurt, and blend
  • Serve – 2 large or 3 small portions

Despite looking a bit boring before it goes into the blender the soup tends to come out a surprisingly cheerful sunshine yellow thanks to the carrot. If you’ve managed to get the same results as I do then, because of the yoghurt I think, the texture will be almost like a thick foam or very light mousse.

I typically end up making the stock immediately after lunch is over, then keep it in the fridge for a couple of days before making the soup; that does mean you can skim off any excess fat before using the stock for the soup. And if there’s any gravy left over from lunch that’s a bonus to go in the soup.