Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, 7/8 waste not want not soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Waste Not Want Not, Low Prices. We don't have the teeth to eat all but small fish bones such as sardines so we mostly toss them away. We don't have the teeth to eat all but small fish bones such as sardines so we mostly toss them away. Bone broth contains essential amino acids such as glutamine, glucosamine, chondroitin, calcium.
7/8 Waste not want not Soup is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. 7/8 Waste not want not Soup is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have 7/8 waste not want not soup using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make 7/8 Waste not want not Soup:
- Get For the stock
- Get carcass of a chicken broken into pieces or a few beef bones
- Take 2 handfuls leftover vegetables such as carrots, celery, onion
- Take 1 bayleaf
- Get 6 peppercorns
- Get sprig thyme
- Get splash vinegar
- Get to taste salt
- Get water
- Get For the soup
- Make ready handful leftover uncooked vege - I used fennel, Brussel sprouts, broccoli and chestnut mushrooms
- Take 1 tbsp fat from the top of the stock
- Take 1 pint (1/2 litre) stock
- Get to taste salt and pepper
It's a creamy, smooth soup, the consistency of which can be adjusted to personal preference by varying the amount of stock used or, indeed, the quantity of veg. I am even more mindful these days about not wasting food. Last evening's meal was a hodge podge of leftovers and some broth. Don't throw those vegetable scraps away.
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.
Last evening's meal was a hodge podge of leftovers and some broth. Don't throw those vegetable scraps away. You can slow-simmer them for a flavourful vegetable broth, or you can turn them into a hearty soup that's very easy on the budget. Roughly chop the carrot, onion and potato. Cut the tomatoes in half and rub the cut-side on a coarse cheese grater to get the pulp, and leave the skin behind.
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