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Recommendation to Preparing Extraordinary 7/8 Waste not want not Soup

Hoping to dine 7/8 Waste not want not Soup a 5-star restaurant's, but for some causes are not able to go to restaurants. This recipe gonna guide you with useful instructions on preparing a 7/8 Waste not want not Soup like a famous chef made.

7/8 Waste not want not Soup

We hope you got insight from reading it, now let's go back to 7/8 waste not want not soup recipe. To cook 7/8 waste not want not soup you need 14 ingredients and 5 steps. Here is how you achieve it.

To cook an extraordinary 7/8 Waste not want not Soup, below are the ingridients needed:

  1. Prepare of For the stock.
  2. Prepare of carcass of a chicken broken into pieces or a few beef bones.
  3. Use 2 handfuls of leftover vegetables such as carrots, celery, onion.
  4. Provide 1 of bayleaf.
  5. Provide 6 of peppercorns.
  6. Prepare sprig of thyme.
  7. Take splash of vinegar.
  8. Prepare to taste of salt.
  9. Use of water.
  10. Take of For the soup.
  11. Take handful of leftover uncooked vege - I used fennel, Brussel sprouts, broccoli and chestnut mushrooms.
  12. Take 1 tbsp of fat from the top of the stock.
  13. Use 1 pint (1/2 litre) of stock.
  14. Get to taste of salt and pepper.

After readying the components, next you are good to make your 5-star 7/8 Waste not want not Soup by following the procedures below:

  1. To make the stock. After stripping the carcass/bones of the meat, place the bones in a large pan such as a stock pot..
  2. Wash (no need to peel) the vegetables, chop and add to the pan. Add the bayleaf, peppercorns, thyme, a little salt and a splash of vinegar (the vinegar helps release the nutrients from the marrow)..
  3. Add enough water to cover. Bring to a simmer, cover and cook gently for at least an hour, preferably two or more or until the liquid takes on colour and is reduced by at least half. Strain, pushing the vegetables and bones against the sieve to extract maximum flavour. Set aside. It can be stored in the fridge for a few days..
  4. To make the soup. Slice the vegetables thinly. Skim a little of the fat off the stock and place in a pan and heat. Add the vegetables to the pan turning as they cook. Season and add 1 pint of the stock. Add a few grinds of salt and pepper. Bring to the boil, turn down the heat to a simmer and cook until the vegetables are cooked but still have a bite..
  5. Check the seasoning then share between 2 bowls. I topped mine with finely chopped Brussel sprouts to add a bit of texture but you can add parsley or maybe a few dried chilli flakes, whatever takes your fancy..

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Recipe : 7/8 Waste not want not Soup

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