This soup is not lactose free unless you buy lacto free milk but it is so good I just had to include it.
Chicken stock made from the remains of the Sunday roast boiled in water for at least 3 hours then strained and stripped adding all the meat from the carcase plus 1 stock cube.
OR 2 pints chicken stock made with stock cubes.
3 large leeks, trimmed chopped and washed
1 large white onion, chopped
2 medium potatoes, cubed.
tblspn sunflower oil
1/3rd pint of milk
Salt and plenty of ground black pepper
I always make the stock the day before and cool it in the fridge. This brings the fat to the top so you can skim it off before using.
Saute onion gently and without browning in the oil. Add potato and leeks and cook gently for ten minutes with the lid on then add the chicken stock and seasoning- be generous with the pepper. Cook for 30 minutes or until the veg is tender. Puree the soup until smooth then add the milk and reheat gently. Do not boil this soup or it will curdle.
This unusual soup is just fabulous in every way. Be bold and just don’t tell anyone what is in it before you serve it! G/F, W/F, L/F. Will freeze.
1 white onion, diced
5 large carrots, roughly chopped
1 tin chopped tomatoes
1 small red chilli finely chopped
3 tsp Marigold Swiss Vegetable stock
Salt and pepper
Zest the orange using a very fine grater then squeeze the juice and put to one side. Warm the oil in the pan and cook the onion until transparent. Add the carrots and cook on a low heat for 10 minutes. Add tinned tomatoes, stock, orange zest and juice, chopped chilli, salt and pepper and enough water to cover the veg. Cook until carrots are soft then puree the soup.