An English lady of mature years resides by the coast in southern Spain. She has often visited this blog and left comments that reveal her genuine and thoughtful engagement. She is known widely as Coppa's Girl though her real name is Carol.
Anyway, just last week, she planted the seed of an idea in my mind when she justly derided my consumption of packeted instant "soup in a cup". Carol said she regularly makes a big pan of nutritious homemade soup which she stores in her fridge and consumes over several days. As you can tell, she is not just thoughtful but sensible too.
The seed was planted and like most seeds it grew. Yesterday, I roasted a chicken for our family Sunday dinner and instead of throwing the used carcass out on the back lawn for the foxes, I retained most of it for soup making. I didn't want to utilise the rather grim inner body cavity of the unfortunate bird so at least the foxes got that.
The rest of the body - legs, wings, skin and breast leftovers went into a big pan of seasoned boiling water. Then, after a few minutes, I added yesterday's leftover gravy, one large chopped carrot, a chopped onion, a handful of dried red lentils, chopped garlic, a bay leaf and a tablespoon of chicken seasoning.
I allowed it all to simmer for an hour before carefully removing bones, gristle and shreds of floating skin with the help of a sieve.. Then I added an "Oxo" cube and little pieces of broccoli as well as a handful of grated strong cheddar cheese.
Naturally, along the way, I kept tasting the soup before more salt and pepper was added.
At first, my concoction was watery so I mixed a little "Bisto" powder in cold water with some cornflour and poured that into the saucepan just to thicken the liquid slightly. I would have liked to use double cream but Shirley told me that that was fattening. Who knew?
And then the soup was done. I had a bowl for my lunch and it was most wholesome and delicious. There's half a gallon left in the saucepan. In Carol's honour I shall call my soup - Coppa's Soup which sounds, somewhat ironically, like Cup-a-Soup! Ah, well.
Simmering the broth for longer will concentrate the flavour and you can use the entire carcass to make the broth. The bones add nutrients. Then I strain the broth and add back in what I want.
ReplyDeleteWho says you can't teach an old dog new tricks?
Sit Pixie! Sit! ...Who's a good girl?
DeleteYes, no commercial soup can match the taste of homemade!
ReplyDeleteSounds like an advertising strapline.
DeleteI made vegetable beef soup yesterday and it gets better every day! I love soup season.
ReplyDeleteI was so glad that Carol had nudged me like this. I will have soup again for my lunch tomorrow.
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