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.

Cath Homer

Ingredients

  • Roast potatoes, parsnips
  • Cooked vegetables such as cauliflower, broccoli, carrots, courgettes,
  • Meat stock

    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.

    to cover
  • 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

  1. 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).
  2. Bring to the boil, then reduce the heat and cook for about 10 minutes or until thoroughly heated through.
  3. 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.
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