I decided to get a pot of soup on the go. It's dead easy, tasty and fast.
2 leeks - white bits mainly, washed and chopped
1 brocolli head - all florets and some chopped stalk too if you like.
1 onion - white, peeled and chopped
2 litres stock - I use a single Knorr Chicken stockpot thing
1 generous palmful of rolled oats (porridge flakes)*
1/2 (half) a tub of soft cream cheese - full fat, half fat, with herbs, without herbs - you choose.
Knob of butter (not a life-sized knob, in fact, not that sort of knob at all, ok?)
Melt the butter in your soup pan and then add your chopped leeks, onion and broccoli. Allow to sweat down for 5 mins or so - make sure that veg don't burn. Add 2 litres of stock, plus rolled oats.
Cook until all veg are soft - about 10 minutes. Allow to cool and then whizz smooth with hand-blender. If you like to live dangerously, just do this bit with the hot soup. But don't come running to me with your third degree burns.
Reheat when required and then stir in half a tub (more if you prefer) and allow to melt in the hot soup.
Serve with nice bread.
If you've got fool-proof soup recipes that are quick, cheap and tasty - please post here. I'll have a go at them!
* the oats act as a thickener when you whizz up. Fewer calories than a potato ;-). But if no porridge oats in the house (who are you, you mad person with no oats in the house?!) please put your chopped tato in with the veg at the beginning if you wish to omit the oats.
Pic to follow - when pc can be coaxed back from its near-death state caused by yesterday's power cuts
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One might also substitute creme fraiche or jenuwine double(heavy) cream for the cream cheese. And while we're at it, let's substitute something nice instead of the broccoli ;-)
ReplyDeleteoh you broccoli hater!
ReplyDeleteBut yes, you can sparkle it up with all sorts of things, cream, creme fraiche.
Another nice soup is to substitute the broc for cauli and the cream cheese for a good dod of something creamy and blue....and some cream.
But, by jingo, it makes you fart like an elderly horse.
I do a similar quickie using frozen broccoli and a stock cube (veg or chicken). Cook, whizz up and add a dash of milk, lots of stilton and cook for a few more mins while the baguettes are baking. 15 min dinner :)
ReplyDeleteHere's a quick din for leftover roast chicken:
ReplyDeleteDiced roast chicken
Sandwich (tortilla) wraps (1 lge or 2 sm each)
1 tin sweetcorn
Cheddar cheese (grated)
1 small onion (chopped)
1 red pepper (optional)
1 tsp chopped garlic (optional)
1 carton passata
chilli powder
sweet chilli sauce (optional)
1 tsp smoked paprika (essential)
1-2 tsp cocoa powder
olive oil
salt
Pre-heat over to 180-200C or Gas 5-6.
Toss the chicken in a little chilli powder or smear some sweet chilli sauce on the centre of the tortilla. Divide the chicken, sweetcorn and cheese between the wraps, roll up and place in an oiled ovenproof dish.
Heat a little oil in a pan, add chilli powder to taste and sautee the onion, garlic and pepper until soft. Add passata, smoked paprika, cocoa powder and warm through. Pour over the wraps, sprinkle on some more cheese and pop in the over for 15-20mins.
Oooooh No ! Mouldy food ie. blue cheese belongs in the bin ! LOL
ReplyDeleteI worry about you Viv. How can someone who buys such lovely wool not like blue cheese? It's like your taste gene got half-snarled up in the letterbox or something.
ReplyDeleteAm planning a roast chook dinner over the Easter holibags - will deffo give that dish a try out Ania :-)
AX
Mmmm, mouldy cheese. Go cheese mites and fungus! :D
ReplyDeleteI get the biggest chick I can, make sure there's a breast left for the enchiladas and use the rest for soup (stew carcass, pick out bones, add a stew pack, whizz up and add noodles). 3 day chicken :)
ReplyDeleteNah Alison, got caught in the catflap - it's dogs who get snarled in the letterbox ;-)
ReplyDelete