CHICKEN SOUP A LA CAROLE

serves 2/3

INGREDIENTS:

I chicken thigh - wrap in foil and cook for 1 hour in an oven at 150deg C               

1 banana shallot, halved and sliced

Spring onions, chopped                  

1/4 yellow pepper, cubed tinily

1/2 red onion, chopped

1 mushroom, chopped

2 cloves garlic, chopped finely with salt

1 carrot cut into matchsticks

1 med potato, cubed

several small broccoli florets.

1/2 tsp of cumin, turmeric, ginger, fivespice

Dash of Soy sauce

1oz flour
1/4 pt milk

METHOD:

1.  Take all the meat from the chicken bones and reserve; put the bones in 1/2 pint boiling water and simmer for 30 min.

2.  Put the carrot, potato and broccoli in a pan with a teaspoon of salt, cover with 1pt boiling water and microwave for fifteen mins.

3.  Heat a small amount of olive oil in a lge frypan, add the onions, shallots , pepper & garlic to the hot oil and fry for 8-10 mins until soft. Add the sliced mushroom and fry for another two min.

4.  Add the turmeric, ginger, cumin & fivespice to the frypan and cook for one more minute. 

5.  Strain the chicken stock and discard bones etc. Strain cooked veg and keep 1/2pt stock back.

6. Conbine all ingredients in a sauce pan and bring back to the boil; mix the flour and milk to a smooth paste and slowly add to the soup cooking for one minute until thickened.
7.  Serve with crusty rolls.

N.B. This same dish can be made by boiling the leftover carcase of roast chicken.

ROAST TOMATO SOUP serves 2

ROAST TOMATO SOUP serves 2

INGREDIENTS

250g tomatoes                                              1 med potato

4 lge cloves garlic                                          1 rounded tsp tomato purée

A handful of basil                                          1tsp castor sugar

Olive oil                                                        A splash of white wine/wine vinegar.

1 heaped tablespoon of creme fraiche.          Salt & ground black pepper

METHOD

1.  Halve the tomatoes and place cut side up in a baking dish.

2.  Peel the garlic cloves, chop into quarters and place at random in the baking dish.

3.  Sprinkle the castor sugar over the tomatoes and garlic.

4.  Sprinkle a handful of chopped basil over the dish, then drizzle tomatoes with olive oil, season to taste with salt and pepper.

5.  Cook in the centre of a medium oven 150deg C for half an hour, until starting to brown, add a splash of wine/wine vinegar and

      cook for a further five minutes, remove from oven.

6.  Meanwhile, peel and cube the potato, place in a pan with 250ml/10 fl oz water; add the tsp of tomato puree to the water.

7.  Bring potato to the boil and simmer for ten minutes, until soft.

8.  Empty the contents of the dish and the saucepan, including water to a blender and whizz for a minute or so til smooth.

9.  Serve with hot buttered toast or an oven fresh roll.