Synonymous with making one feel better, chicken soup is an age old classic. It's also a great way to use left-over chicken roast that would otherwise end up in the bin.
I find that less is definitely more in this case; adding too many different ingredients diffuses the lovely simple flavour that is the essence of this soup.
Very simple. Fry onion with a bit of garlic if you like. Add the chicken carcass and fry as well. Douse with white wine and allow to simmer a little, then add salt and a little stock, perhaps a cup depending on what volume of soup you are making. Again, don't go overboard with additions that will hide the chicken flavour.
Put a lid on and allow to simmer gently for about half an hour. Remove the carcass to a plate or board and strip off all the meat, then return this to the pot. Liquidize the mixture then let simmer again for about fifteen minutes, stirring occasionally.
A few minutes before serving, add a little cream and freshly ground black pepper, simmer for a few more minutes then switch off. Adjust the seasoning and its ready to serve. Heavenly with crusty bread.
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