- #1727872BJB August 6, 2019 at 12:37 pm
Homemade bone broth recipe: crockpot
2 pounds chicken bones leftover from roasted chicken, preferably organic
2 stalks celery roughly chopped
2 carrots skin on, roughly chopped
1 yellow or white onion roughly chopped
1 green bell pepper roughly chopped
1 head garlic
1/2 cup fresh parsley
1/4 cup fresh thyme
2 sprigs rosemary
2 bay leaves
1 tablespoon whole peppercorns
8-10 cups filtered water or enough to cover ingredients
Put all ingredients into Crockpot, cook on LOW for 8-12 hours.
Allow to cool slightly and remove frames and vegies. Pour broth through a sieve. Add fresfly chopped chives and parsley. Store in fridge for 3 days or freeze for up to 3 months
Enjoy on its own, or use as a Base.#1729436sweetpeaMemberMember since: October 30, 2006
Replies: 7sweetpea August 14, 2019 at 9:33 am
Easiest Tomato soup.
As the only soup I enjoy is tomato its always on the menu when during winter we have a soup dinner party. 3 choices of soup, hot crusty breads and later a good hot pudding to finish with. This is the one that I am always asked for the recipe for. Sometimes I just decline saying its a secret family recipe 😛
1 tin watties tomato soup, 1 tin water, 1 tin crushed tomatoes.
Fry some chopped bacon in the saucepan along with crushed garlic. Pour in the tins above and simmer. Add some sirrachi chilli sauce to your taste and a tsp marmite for extra flavour.
Serve with crusty croutons or bread. Enjoy. 🙂#1729452BJB August 14, 2019 at 12:11 pm
Thanks for the Recipe.
Nice and easy, and sounds very nice. Will try it one day soon. 🙂#1729532BJB August 15, 2019 at 12:33 pm
Chicken and Leek Soup:
1 whole chicken with giblets
2 bay leaves
500g leeks, diced, white and green parts separated
2.5 litres water
1 pinch salt and freshly ground black pepper, to taste
Prep: 30 minutes |Cook: 4 hours
1. Place the chicken, bay leaves, the green parts of the leeks and water in a large saucepan. Bring to the boil then reduce heat to a simmer. Simmer gently covered, for 3 to 4 hours.
2. Remove chicken, giblets and bay leaves from the saucepan. Skim fat from the surface of the stock.
3. Add rice, white part of the leeks, salt and pepper to the stock. Simmer vigorously for 15 minutes until rice is tender.
4. Meanwhile cut desired amount of chicken meat and add to the saucepan. Reserve any remaining chicken for another use. Simmer a further 5 minutes to ensure the chicken is warmed through before serving.
Takes a bit more time for cooking, but well worth it. 🙂#1730943BJB August 29, 2019 at 12:30 pm
500 grams pumpkin, peeled
2 medium parsnips, peeled
2 medium carrots, peeled
1 medium kumara, peeled
4 tblsp oil
salt and pepper
1 onion, peeled and chopped
1 tsp minced garlic
4 cups chicken or vegetable stock
½ cup sour cream
ROASTED WINTER VEGETABLE SOUP:
Flakes parmesan cheese
Cut the vegetables into even-sized 4-5cm pieces. Toss the vegetables in half the oil and season with salt and pepper.
Spread the vegetables in a single layer on a baking tray and roast at 200°C for 20 to 25 minutes or until golden and tender.
Cook the onion gently in second measure of oil until soft but not brown. Add the garlic and cook another minute.
Puree the roasted vegetable and onion mixture, and stock in a food processor or blender until smooth.
Stir in sour cream and season with salt and pepper. Reheat gently.#1731185BJB September 1, 2019 at 2:35 pm
BACON and LENTIL Soup:
1/2 pound bacon, diced
1/2 large yellow onion, diced
1 celery stalk, diced
1 carrot, diced
1/2 teaspoon cumin
6+ cups chicken stock
1 cup lentils, rinsed
Kosher salt (about 1/2 teaspoon) & 5 grinds fresh ground pepper
Chopped cilantro for garnish
Cook bacon in a large pot until halfway to being crispy
Remove excess grease, leaving a couple tablespoons
Add onion, celery, carrot and cumin – cook until just softened, about 5 minutes
Put in broth and lentils
Bring to a boil, then turn down to a simmer and cook 30-45 minutes or until lentils are soft
Add salt & pepper, mix well and serve with cilantro#1731711BJB September 8, 2019 at 2:34 pm
Creamy Lentil Soup with Onion
1 ½ c red lentils
4 c chicken stock or water
½ tsp ground tumeric
2.5cm ginger, peeled and chopped
2 tomatoes, peeled and chopped
1 c milk
1 ½ tsp salt
60g unsalted butter
1 onion, finely shredded
1 tsp cumin seeds
¼ c coriander, finely chopped
Pick over lentils, rinse, put in large pot with chicken stock, tumeric, ginger and tomatoes. Bring to the boil and simmer uncovered about 25 min until lentils soft. Puree, add milk and salt, reheat and keep at a simmer.
To make garnish, melt butter over high heat, add onion and cumin, cook about 5 minutes until golden brown.
Serve soup hot with garnish, pepper and coriander on top.#1732053BJB September 13, 2019 at 7:40 am
Lentil or pea soup
500 gms lentils or split peas, wash and sort
8 cups water
1 cup chopped celery
1 cup chopped onion
1 ½ cups chopped carrots
1 ¼ tsp dried thyme
1 pinch cayenne pepper
1 bay leaf.
Put all ingredients in a large pot. Bring to the boil. Reduce heat and simmer covered for 35 minutes or so until the lentils are tender. Using a stick blender, puree until smooth. Add freshly ground pepper and salt to taste. Reheat to boiling point and serve with sour cream or yogurt.#1732206BJB September 15, 2019 at 7:54 am
To Receipe above no 1731711 Lentil and onion soup;
please add 1 onion, chopped,
Sorry I missed that out. 🙁#1732664BJB September 21, 2019 at 8:02 am
This tasty potato soup is ideal for a cool winter night; to make it into a meal, add some chopped ham, top with grated cheese and serve with crusty bread.
½ Tbsp vegetable oil
½ onion, peeled and diced
2 stalks celery, finely diced
4 large mashing potatoes, peeled and diced
1 L water
¼ tsp white pepper
microgreens or chopped herbs to garnish
Heat the oil in a heavy-based frying pan, add onion and celery and cook until just tender.
Add potatoes and water, bring to the boil, reduce heat and cook until soft and slightly mushy. Add a little more water if the mixture is very thick.
Serve chunky-style or purée the mixture with a stick blender and reheat.
Serve garnished with microgreens or herbs.
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