Had two carcasses from the 5-hour roasted chicken, had put lemon wedges inside with onion.
Simmered for a couple of hours with bay leaves, peppercorns, some fresh thyme, celery seeds, (no celery) didn't want to go to store.
Put in colander over bowl, into stock put sliced carrots, chopped turnips, shredded cabbage, frozen corn, sundried tomatoes ( didn't have canned). S&P and the chicken picked from bones.
The combination was amazing, could taste the lemon from the roasted chickens, the sundried tomatoes added a richness, the carrots and turnips added sweetness and then, was the cabbageness (new word), that I love.
I have often added lemon to soups, but think the sundried tomato thing is something I will remember.
I have had this lunch and dinner for three days, am sorry it's almost gone.
Made a soup a while back--minestrone, that started with leftover eggplant parmesean. Haven't been able to duplicate it.
Nan
Simmered for a couple of hours with bay leaves, peppercorns, some fresh thyme, celery seeds, (no celery) didn't want to go to store.
Put in colander over bowl, into stock put sliced carrots, chopped turnips, shredded cabbage, frozen corn, sundried tomatoes ( didn't have canned). S&P and the chicken picked from bones.
The combination was amazing, could taste the lemon from the roasted chickens, the sundried tomatoes added a richness, the carrots and turnips added sweetness and then, was the cabbageness (new word), that I love.
I have often added lemon to soups, but think the sundried tomato thing is something I will remember.
I have had this lunch and dinner for three days, am sorry it's almost gone.
Made a soup a while back--minestrone, that started with leftover eggplant parmesean. Haven't been able to duplicate it.
Nan