Wednesday, January 18, 2012

#414 Soups (various)

I just bought this super-duper new stock pot (as recommended by Raymond Blanc).

For its maiden voyage I filled a third of it with a mix of chicken bits, a selection of vegetables and some spices, another third with water, then simmered the lot for about five hours.

Result - a stock you could eat with a knife & fork!

Using the stock as a base I've made three soups:

Sort of Bortsch. Red Vegetables, including a Beetroot
Channa Dhal - seen here as thick lentils but it will be a smooth soup as well
Pea Soup (with a bit of Mint)