Today I want soup for lunch, so here it is in the making.
Being an old-fashioned sort, I always have a bag of chicken bones squirreled away in the freezer, added to bit by bit as I go along until I have enough of a collection to boil up for a big pot of stock. And in turn the resulting chicken stock makes whatever I fancy at the time. Usually the base for soup, but sometimes a hearty stew or a risotto.
But as today I want soup, I’ve added a handful of oatmeal for thickening, a handful of pearl barley because I love the creamy conststency it makes, chopped garlic, onion, carrot and sweet potato, and seasoning to taste. For me today that means black pepper, a shake of chilli powder, and a good dose of mixed dried herbs, parsely, and of course bayleaf.
My soup needs to simmer gently for a couple of hours, and then about half an hour before I want to eat it, I’ll add a decent portion of frozen sweetcorn kernels to cook through – and then after warming through some crusty bread to go with it, we’ll enjoy some yummy soup for lunch! 🙂