@madpenguin - you are after my own heart! Never throw anything away if I can help it. Stock from bones frozen for soup another day if necessary. One of our favourites is "trawler soup". That means I go through the fridge and veg rack and pull out anything that is a little older and will be replaced with fresh. It all gets chopped in the food processor and turned into soup. And never the same twice! My cousin "hates" vegetables. When she comes to stay, I make a large pot of vegetable soup and blitz it. Add curry powder = Mulligatawny. She comes up for "seconds" - and has about three of her five a day in one hit!
Also - chicken skin can be crisped in the oven and served as a rather "cheffy" delicious garnish. I saw that on Master Chef - and I would never claim to be in that category but there are ideas that can sometimes be adapted.
I make Christmas Dinner soup. Chicken,Roast potatoes,left over veg,stuffing,gravy all mixed together. I tend to 'mash' my soups (with a potato masher) rather than liquidise as everyone seems to like it that way better. It is surprising what you can 'hide' in a soup! Here is todays contribution for the freezer cooling down. Have a white board on the front of the freezer as well so I know what is in there!!!
“Every day is ordinary, until it isn't.” - Bernard Cornwell-Death of Kings
That's impressive madpenguin! My Christmas soup is the stock from the turkey bones with the stock from the ham bone (we have roast ham on Christmas Eve) together with anything else from the Christmas table! It is something to look forward to, and one of the tastiest soups! I, like you, prefer some texture to it - by if you have a cousin like mine who almost has a hissy fit at the thought of an identifiable piece of vegetable on her plate, then blitzing it smooth is the way to go. Many years ago, there was a monthly magazine called Home and Freezer Digest - full of recipes and information for home freezing. I still refer to it regularly, and it never fails! I think the time is ripe for it to make a re-appearance, since so many people are looking again are being less wasteful with food, and making better use of the freezer. I bet you and I could be useful advisors!
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One of our favourites is "trawler soup". That means I go through the fridge and veg rack and pull out anything that is a little older and will be replaced with fresh. It all gets chopped in the food processor and turned into soup. And never the same twice!
My cousin "hates" vegetables. When she comes to stay, I make a large pot of vegetable soup and blitz it. Add curry powder = Mulligatawny. She comes up for "seconds" - and has about three of her five a day in one hit!
Also - chicken skin can be crisped in the oven and served as a rather "cheffy" delicious garnish. I saw that on Master Chef - and I would never claim to be in that category but there are ideas that can sometimes be adapted.
Chicken,Roast potatoes,left over veg,stuffing,gravy all mixed together.
I tend to 'mash' my soups (with a potato masher) rather than liquidise as everyone seems to like it that way better.
It is surprising what you can 'hide' in a soup!
Here is todays contribution for the freezer cooling down.
Have a white board on the front of the freezer as well so I know what is in there!!!
I, like you, prefer some texture to it - by if you have a cousin like mine who almost has a hissy fit at the thought of an identifiable piece of vegetable on her plate, then blitzing it smooth is the way to go.
Many years ago, there was a monthly magazine called Home and Freezer Digest - full of recipes and information for home freezing. I still refer to it regularly, and it never fails! I think the time is ripe for it to make a re-appearance, since so many people are looking again are being less wasteful with food, and making better use of the freezer. I bet you and I could be useful advisors!