Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, 7/8 waste not want not soup. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
7/8 Waste not want not Soup is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. 7/8 Waste not want not Soup is something which I’ve loved my whole life.
Bones and connective tissue contain collagen, a protein that's known to help reduce inflammation, protect the joints, is fabulous for skin, hair and nails and aids sleep. We don't have the teeth to eat all but small fish bones such as sardines so we. Fend off the winter gloom by nurturing yourself with a nutritious and warming pot of soup. This recipe is designed to use up veggies that are left in your crisper, as well as the last of a whole roasted chicken.
To begin with this recipe, we must prepare a few components. You can cook 7/8 waste not want not soup using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make 7/8 Waste not want not Soup:
- Get For the stock
- Prepare carcass of a chicken broken into pieces or a few beef bones
- Get 2 handfuls leftover vegetables such as carrots, celery, onion
- Make ready 1 bayleaf
- Make ready 6 peppercorns
- Prepare sprig thyme
- Make ready splash vinegar
- Prepare to taste salt
- Take water
- Prepare For the soup
- Take handful leftover uncooked vege - I used fennel, Brussel sprouts, broccoli and chestnut mushrooms
- Make ready 1 tbsp fat from the top of the stock
- Prepare 1 pint (1/2 litre) stock
- Prepare to taste salt and pepper
This is gonna smell and look delicious. Waste not, want not Parsnip Soup is one of the most well liked of recent trending foods on earth. I am even more mindful these days about not wasting food. Last evening's meal was a hodge podge of leftovers and some broth.
Instructions to make 7/8 Waste not want not Soup:
- To make the stock. After stripping the carcass/bones of the meat, place the bones in a large pan such as a stock pot.
- Wash (no need to peel) the vegetables, chop and add to the pan. Add the bayleaf, peppercorns, thyme, a little salt and a splash of vinegar (the vinegar helps release the nutrients from the marrow).
- Add enough water to cover. Bring to a simmer, cover and cook gently for at least an hour, preferably two or more or until the liquid takes on colour and is reduced by at least half. Strain, pushing the vegetables and bones against the sieve to extract maximum flavour. - Set aside. It can be stored in the fridge for a few days.
- To make the soup. Slice the vegetables thinly. Skim a little of the fat off the stock and place in a pan and heat. Add the vegetables to the pan turning as they cook. Season and add 1 pint of the stock. Add a few grinds of salt and pepper. Bring to the boil, turn down the heat to a simmer and cook until the vegetables are cooked but still have a bite.
- Check the seasoning then share between 2 bowls. I topped mine with finely chopped Brussel sprouts to add a bit of texture but you can add parsley or maybe a few dried chilli flakes, whatever takes your fancy.
I am even more mindful these days about not wasting food. Last evening's meal was a hodge podge of leftovers and some broth. I'm happy to pay for good ingredients but hate wasting food, so I make a lot of soups from leftovers. This soup uses "uncooked leftovers", i.e. veg that weren't needed for Christmas dinner. It's a creamy, smooth soup, the consistency of which can. / Veg Soup - Waste not want not.
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