Sandra Longdon from Ashby de La Zouch said:
I learnt Domestic Science at school and this has stood me in good stead for many years. Inventing recipes to use... More
Roast Dinner Soup
How many servings you get out of this depends, obviously on how much you’ve got in the way of leftovers. I normally get 2-3 lunch sized portions out of an average roast dinners worth. If you have made stock from the bones it would be really good to use in this soup. Add some grated cheese or croutons to serve.
Ingredients
- Roast potatoes, parsnips
- Cooked vegetables such as cauliflower, broccoli, carrots, courgettes,
- Meat stock to cover
Stocks
Made from your meat and fish bones.
Frozen in ice cubes for gravies, risotto and cooking rice. Once frozen, remove from the ice trays and pack into freezer bags. Use stock powder or cubes if you do not have any home made available.
- Ground black pepper
Black peppercorns
Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
- Croutons and grated cheese
Cheese
Add to eggs for omelettes, grate onto soups or salads.
- Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
- Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.
Instructions
- Put the potatoes and vegetables in a suitably sized pan (one that holds them snugly in the bottom and about halfway up the inside). Cover with stock by about 2cm (go easy, you can always add more to adjust the consistency).
- Bring to the boil, then reduce the heat and cook for about 10 minutes or until thoroughly heated through.
- Liquidise the soup with a hand-held electric blender. Taste the soup and season. This is one soup that needs plenty of pepper. Serve in mugs or bowls with grated cheese and croutons.
TOP TIP
Keep the rinds in a freezer bag, then drop one into a pot... Read more
Comments on this recipe
I think this is similar to what I do, after Christmas dinner I use everything that is left - even the stuffing, and make soup with it. The family think it's great!
I often make soup out of left over veg from roast dinners. It works well with roasted / steamed / microwaved / boiled veg. It's also good with vegetable stock for vegetarians.
My nine year old daughter would always leave her vegetables from her roast dinner so I started blending all of her leftovers into a soup along with some leftover gravy and potato. She loves soup and says that this one is her favourite soup of all. It's a great way to ensure kids get their five a day and to stop food waste.
Tried this a few times now, it is an excellent recipe, I put some in a flask and take it to work with me. ten out of ten
i've been doing this for a while - I love soup & this has to be one of my favourites
Just made for the first time. Scrummy. Normally the veg would just get binned, but no more. I will be recommending this to my friends.
I love the way you have all developed similar but different recipes. I have also added left salad ( preferrable without the dressing) to soups.
Comments on this recipe