I'm making wit da soup for lunch today. Leak, onion, potato, garlic... all in home made chicken stock.
The veggies were sautéed in butter till sweated and seeing some brownness. Then a quart of our homemade chicken stock (like jelly!) was added. Also carrots, along with fresh ground pepper.
The plan is to simmer this for an hour or so till all the flavor is developed, and then let it cool. Once cool, into the processor and then strained back into the pot. Add chicken stock and cream, and then thicken as needed.By the time it's ready I'll also have some bacon rendered and ready to crumble on top.
Sitting outside to enjoy a cigar with my coffee, I notice we have lovely Chive flowers on one plant. I think I'll float an edible chive flower in the soup when I serve it.
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