Sunday, 27 January 2013

Leftover Roast Dinner Soup

This is a guest post from my friend Jillian, a fab and economical cook who is also a fan of The Lancashire Wine School where we got chatting about leftovers and this recipe landed in my inbox.

Makes around 6 portions.

Ingredients

50g butter

2 onions sliced

2 sticks celery – I cut them very fine as my husband doesn’t like the taste!

carrots finely diced – you can use any hard vegetable and as much as you like (I use carrots and swede)

Soft vegetables – as much as you have ie green beans, cabbage, sprouts etc

1 ltr stock or enough to cover

2 tablespoons plain flour

As much leftover cooked meat you have

Salt and pepper

Preparation

Melt the butter in a large pan and gently fry the onion, celery and hard vegetables until they start to soften but not brown.

Add the flour to soak up the butter and cook for a couple of minutes – I sometimes add a little water to stop the flour sticking to the bottom of the pan. Add the gravy and the stock making sure all the vegetables are covered and bring to the boil then add the soft vegetables and meat and simmer for around ten minutes or until everything is cooked.

Season and serve.

Ideal for the cold weather, what's your favourite home made soup recipe?  Please leave a link below

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