Leftovers soup
From tobe 16 years ago
- 15-25 minutes to make
- Serves 10
My mum used to make this on a Monday and use the leftovers from the Sunday roast, but now that I'm out on my own and a vegetarian I use whatever veg is left in the fridge. Adapt it to what you've got. It's a warming and hearty broth. Read more Perfect comfort food for a winter's evening. The way I like it is thick enough that you could stand on it and I have it for my tea with a door wedge of farmhouse bread. See less
Ingredients
- the basics are... shopping list
- 2 leeks shopping list
- 2 large onions shopping list
- 3 carrots shopping list
- 4 potatoes shopping list
- 2 cloves of garlic shopping list
- knob of butter shopping list
- cup of scotch broth dried mix (barley, yellow split peas, green split peas, marrowfat peas, red split lentils) shopping list
- bunch of herbs of your choice, parsley works well shopping list
- 1.5 litre stock shopping list
- seasoning shopping list
- A really big soup pot! shopping list
- You can use chunks of cooked meat too, chicken works especially well, and whatever else you've got that needs to be used! I sometimes use parsnips, turnip, even peppers. shopping list
How to make it
- Soak the broth mix overnight
- Roughly chop all the vegetables and the garlic into reasonably small pieces. If you like it chunky, keep them bigger. This one's all about personal preferences.
- Heat the butter in the pot and fry the vegetables until they're beginning to soften
- Drain the broth mix and add it to the pot, along with the stock, adding more or less depending on how thick you like it (this is usually when I realise the pot isn't big enough!) If I'm using cooked meat I add it at this point
- Add the chopped herbs and season to taste
- Allow to simmer until the vegetables are softened
- Serve with a big chunk of bread and butter
- It makes a lot so I usually freeze it in portions ladelled into freezer bags
People Who Like This Dish 2
- whuebl Annapolis, MD
- ttheriot New Iberia, LA
- tobe Dundee, GB
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