Post by Fay Abroad on Dec 26, 2008 10:29:47 GMT
So, you've just walked into the kitchen, opened the fridge door to get a drink, and you are faced with all those leftover bits from yesterday. After all your cooking yesterday, I'm not going to suggest that you spend more hours in the kitchen, but a quick ten minutes of gentle chopping, a bit of blitzing and you have the most delicious soup.
Boxing Day Soup
Chicken stock
sliced leeks
sliced carrots
sliced onions
leftover vegetables from Christmas dinner
Stilton and/or bacon and/or sliced fried leeks
Add the leeks, carrots and onions to the chicken stock. In an ideal world you would remove the turkey from the carcass on Christmas day whilst it is still slightly warm, simmer it with some vegetables for hours to make a good stock skimming the froth every now and again. And you could then use this on Boxing Day. Yeah right. So, chicken stock. Over here, we can buy the leeks, carrots and onions ready chopped. If chopping is too much like hard work for your sore head on Boxing Day morning, you can do it in advance and freeze them. Simmer the vegetables for about ten minutes.
Meanwhile, chop the leftover vegetables. Potatoes, parsnips, brussel sprouts, carrots, anything you have (but not red cabbage). I deliberately make too many vegetables on Christmas day to ensure that we have plenty. Cook together for about 10 minutes. Whiz. Check for seasong. Add a bit of cream, if you want. And you have a lovely, tasty, creamy soup. Once in bowls, I garnish with a little crumbled stilton, some of the bacon which was stretched over the turkey during cooking finely chopped or chopped and fried leeks.
It is lovely and easy and not too taxing for the fragile Boxing Day chef.
Enjoy.
Boxing Day Soup
Chicken stock
sliced leeks
sliced carrots
sliced onions
leftover vegetables from Christmas dinner
Stilton and/or bacon and/or sliced fried leeks
Add the leeks, carrots and onions to the chicken stock. In an ideal world you would remove the turkey from the carcass on Christmas day whilst it is still slightly warm, simmer it with some vegetables for hours to make a good stock skimming the froth every now and again. And you could then use this on Boxing Day. Yeah right. So, chicken stock. Over here, we can buy the leeks, carrots and onions ready chopped. If chopping is too much like hard work for your sore head on Boxing Day morning, you can do it in advance and freeze them. Simmer the vegetables for about ten minutes.
Meanwhile, chop the leftover vegetables. Potatoes, parsnips, brussel sprouts, carrots, anything you have (but not red cabbage). I deliberately make too many vegetables on Christmas day to ensure that we have plenty. Cook together for about 10 minutes. Whiz. Check for seasong. Add a bit of cream, if you want. And you have a lovely, tasty, creamy soup. Once in bowls, I garnish with a little crumbled stilton, some of the bacon which was stretched over the turkey during cooking finely chopped or chopped and fried leeks.
It is lovely and easy and not too taxing for the fragile Boxing Day chef.
Enjoy.