Quote:
Originally Posted by cathymulle
Hi this sounds nice..........what is the consistancy like? I'm on induction and would like a 'thick' soup I can take into work and reheat in the microwave? I think I'd prefer the chicken to the beef - I don't think the thickeners mentioned on this site are available in the uk?
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Although I haven't made this yet, I'm pretty certain this soup will be basically a broth with veggies and meat in it.
I can recommend Mock Split Pea soup, though. It has a lovely thick consistency. It also freezes quite well, so you can make a big batch, freeze it in individual serving size containers, and reheat it whenever you like. Here's the recipe I use:
Mock Split-Pea Soup
1 bag (16 oz) frozen cauliflower
1 bag (16 oz) frozen green beans
2 ham hocks (or smoked turkey drumsticks, or any meat of your choice that tastes like ham.)
1 1/2 to 2 qts chicken broth, depending on how thick you want the soup to be.
Place chicken broth in large soup pot and add the ham hocks. Bring to a boil, cover, and simmer for 1 hour. Remove meat from broth and set aside.
Add the cauliflower and green beans to the broth. Simmer until vegetables are soft. Pour into a blender jar, puree, and return to pot. (A stick blender would work great for this, but I don't have one yet.)
Return the ham hocks to the puree, and simmer until the meat is falling off the bones. Remove the ham hocks to a plate and allow to cool. Separate the meat from the bones, cut into bite-sized pieces, and return meat to the soup.
Note: If you prefer a thicker soup, you can allow it to simmer uncovered until reduced to the consistency you prefer, or you can thicken it with a little Thick-n-thin not/Starch.
Makes about 6 to 8 servings.
Nutrition for entire batch: Cals 819, Carbs 57.54g, Protein 49.08g, Fat 48.39g, Fiber 25.54g.