Recipe: Yummy 7/8 Waste not want not Soup

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7/8 Waste not want not Soup. Now homes are being foreclosed upon, Cars and such are being repossessed, I guess that's the price you have to pay, When we want nothing but the best. All about reducing waste in our lives and making the most of what we've got! Now this is a good one!

7/8 Waste not want not Soup Sam never let his leftovers spoil in the refrigerator but made sure to eat them. waste not, want not. Economical use of one's resources pays off. Each day, we could be flushing millions of pounds in poop down our collective loos. You can cook 7/8 Waste not want not Soup using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of 7/8 Waste not want not Soup

  1. It's of For the stock.
  2. You need of carcass of a chicken broken into pieces or a few beef bones.
  3. Prepare 2 handfuls of leftover vegetables such as carrots, celery, onion.
  4. It's 1 of bayleaf.
  5. Prepare 6 of peppercorns.
  6. Prepare sprig of thyme.
  7. It's splash of vinegar.
  8. It's to taste of salt.
  9. It's of water.
  10. Prepare of For the soup.
  11. It's handful of leftover uncooked vege - I used fennel, Brussel sprouts, broccoli and chestnut mushrooms.
  12. You need 1 tbsp of fat from the top of the stock.
  13. It's 1 pint (1/2 litre) of stock.
  14. You need to taste of salt and pepper.

Add waste not, want not to one of your lists below, or create a new one. These examples have been automatically selected and may contain sensitive content. This is waste-not, want-not comedy that leaves nothing for an out-take reel. It's waste not, want not when times are tough. "No one wants to waste food, but sometimes it happens because we don't know the right way to store or use up the food we have.

7/8 Waste not want not Soup step by step

  1. To make the stock. After stripping the carcass/bones of the meat, place the bones in a large pan such as a stock pot..
  2. 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)..
  3. 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..
  4. 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..
  5. 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..

The Waste Not, Want Not Cookbook is full of inspiration and information on how to deal with that slightly wrinkled tomato or aging broccoli. Waste not, want not was a motto for so long because that's what it took for some people to survive. I may be able to technically survive thanks to all of the fake I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. No matter where you live and what your budget is, cutting down on waste and saving a buck or two is always a good idea. I often toss leftover chicken in the freezer for soup or chicken stock.

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