Hi folks, so sorry for my absense, my laptop charger cable has broked and my hubby has been using the main PC in the house so haven't been able to get online much the last few weeks, also I have just been so busy; and not the kind of "look how fun and exciting my life s I am far to busy for such trivialities as blogging" and more like a "I am so damn busy cleaning up poo and doing laundry and making dinners I literally havn't found a second to do a blog post, as soon as I sit down I fall asleep!" kind of way. Anhyhow, lets get going with a long awaited blog post that I started weeks ago and might noe finish:
A few months ago, a lovely lady from one of the blogs I follow, Elise Blaha, posted a series of recipes entitled "40 Loaves" where she baked 40 different bread recipes, blogged about each of them and included recipes for each. After finishing this project she decided to embark on a new one. Initially she thought "4 Soups" would be a fun idea, but she realised her husband didn't enjoy soups and thought the project wouldn't be so much fun to do alone, so instead she decided to a project called "40 pizzas"! I however LOVE soups and make them often, so I thought it would be a really fun idea to blog about each of them and give you a recipe and photo to go with.
My second soup in this series is Creamy Chicken Soup. I made this soup after wanting something tasty to do with leftover chicken bits and carcass. As per usual, weights and measurements are approximate. (You know me!)
Ingredients:
Olive oil,
1/2 onion,
1 clove of garlic,
Chicken carcass and bits,
1 chicken stock cube,
1/2 cup double cream.
Bring a large pan with the chicken carcass and pieces to the boil then let simmer with enough water to cover the bits.
Cook until the chicken falls from the bones.
Leave to cool then remove all the chicken from the bones. Take out any skin and fat that you can.
Fry the roughly chopped onion in a little olive oil, add some roughly chopped garlic. Pour into the chickeny water and mix, heat till the mis if heated through. Add the stock cude and stir it in. Remove the chicken mixture from the pan and blend in a blender or leave in the pan and blend with a stick blender to a fine soup. Add the double cream and stir in being careful not to let the soup boil. Serve immediately with toast, yum!
Fry the roughly chopped onion in a little olive oil, add some roughly chopped garlic. Pour into the chickeny water and mix, heat till the mis if heated through. Add the stock cude and stir it in. Remove the chicken mixture from the pan and blend in a blender or leave in the pan and blend with a stick blender to a fine soup. Add the double cream and stir in being careful not to let the soup boil. Serve immediately with toast, yum!
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