ninjayorkies
Free Member
This a recipe for the soup/broth that my Mum always made - hence the name. Amounts aren't exact just a rough guess.
2 litres thereabouts of veg or chicken stock
3 leeks - sliced
2 - 3 carrots grated
1 med potato grated
good handful of red lentils
1/2 handful of barley or rice
tin of sweetcorn
salt and pepper
Saute the leeks for 5 mins in a little oil, add lentils, barley and stock and simmer for about 10 mins. Add grated carrot and potato. continue to simmer until the pulses are cooked, add sweetcorn 5 - 10 mins before end of cooking. Season to taste.
My Ma used to boil a chicken carcass (yuk) and add some cooked chicken but I'm a veggie so had to adapt it. Freezes really well. I make it in an old pressure cooker pan or use the biggest pan you have. You can add more liquid as it can get quite thick. Usually best after standing a day.
and also really good if you add dumplings
2 litres thereabouts of veg or chicken stock
3 leeks - sliced
2 - 3 carrots grated
1 med potato grated
good handful of red lentils
1/2 handful of barley or rice
tin of sweetcorn
salt and pepper
Saute the leeks for 5 mins in a little oil, add lentils, barley and stock and simmer for about 10 mins. Add grated carrot and potato. continue to simmer until the pulses are cooked, add sweetcorn 5 - 10 mins before end of cooking. Season to taste.
My Ma used to boil a chicken carcass (yuk) and add some cooked chicken but I'm a veggie so had to adapt it. Freezes really well. I make it in an old pressure cooker pan or use the biggest pan you have. You can add more liquid as it can get quite thick. Usually best after standing a day.
and also really good if you add dumplings