It’s soup time of year for me, the perfect warming option for a quick lunch on the go. Following on from my slow roasted vegetable soup I decided to try a harvest vegetable soup and I’m really pleased I did.
Homemade chicken stock
After cooking a roast chicken for Sunday lunch, I kept the carcass which still had odd bits of meat on it here and there, I placed it in a tall pan with a selection of root vegetables, some herbs and peppercorns, covered it with water and left it to simmer for about an hour and a half. I strained off the liquid into a container and threw away the rest. As I was suing for soup I didn’t feel the need to strain any further but you can pass through a sieve for a finer liquid.
Chicken stock can keep in the fridge for 3/4 days or can be frozen and kept for 2/3 months.
Using my homemade chicken stock I then made
Harvest vegetable soup with smokey bacon
1 large onion diced
3 large carrots peeled and sliced thinly
2 medium potatoes peeled, quartered and sliced thinly
1 leek sliced
2 parsnips peeled and sliced thinly
250g bacon diced
1 lt homemade chicken stock or a stock cube
small bay leaf
salt and pepper
Crusty fresh bread to serve
Melt the butter in a large pan and soften the onions.
Add all the other vegetables, cover and soften on a low heat.
Add the bacon and cook until coloured
Add the chicken stock and bay leaf and simmer for 30 minutes.
Check the seasoning and serve with fresh crusty
For a vegetarian option omit the bacon and use vegetable stock.
Add 50g red lentils when adding the stock.