Tuesday, 26 September 2017

Using the leftovers

I kept back 3 ladles of lamb casserole from the previous day, as a base for soup for lunch the next day.

The remainder was mashed and some peas, sweetcorn, extra stock and a little mince sauce were added. I had previously boiled some chicken thighs and used that stock for soup. The meat was removed from the bones and open frozen before being bagged. One handful of that chicken also went in to create a nice soup for our lunch yesterday:
We served it with a small bag of mini poppadums, divided between us which helps reduce the calories.

8 comments:

  1. That looks absolutely delicious.
    J x

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  2. I do love soup at this time of year. I have one simmering in the slow cooker right now. X

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  3. That looks wonderful - I'm hungry now!

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  4. That looks good! We had courgette and pea soup today, as I harvested a late crop of peas over the weekend.

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  5. Thanks everyone, can't beat a good warm bowl of soup!

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