I guess you could call this Bacon & Courgette Soup cheap and
cheerful.
I made the broth with a bag of
peelings and tired vegetables. I throw
them into a plastic bag in the freezer and haul them out as required.
I just simmered these in clean
filtered water over night along with a bacon hock. These are quite inexpensive where we are.
I didn't add any aromatics at all
and no salt.
When the bacon was cooked I took
it out and shredded the meat and set it aside in the fridge ready for use the
next day. I threw out the skin at this
stage but left the bones to simmer on.
The next day just sieve your stok
and throw out the vegetables and bones – you have retrieved their nutrition by
then.
To finish the soup, add back the
bacon, a thinly sliced courgette (zucchini) and some fish sauce (to the degree
of saltiness you like).
I decided to add sour cream but
have had trouble with it splitting in the past. This time I put a little of the
stock into a small bowl and stirred through the sour cream and then added it to
the stock. This was mostly successful.
One last check for seasoning and
then you are done – I added basil on top as a garnish. The soup was fine – not a thick one but
nutritious.
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