It could be cooked in the
slow cooker/crockpot 6-7 hours, 4 cups of stock
pressure cooker 7 minutes, 3 cups of stock
stove-top 1 hour, 3-4 cups of stock
a whole bunch of celery, sliced
2-3 large potatoes, chopped or sliced
1 white onion, chopped
2-3 cloves of garlic, crushed
3-4 cups of chicken stock
half a cup of cream or sour cream
Usual way, fry off onions, celery then garlic
Add potato and stock, season well.
Cook as above
Blend or puree the soup and stir in cream
Serve with croutons/grated cheese/fried crispy bacon
We've also had a thick minestrone soup this week as well as lots of chicken based meals all from one half of a rather chubby free range chicken that was slow-cooked with lemon juice and peri peri sauce. I want to make my own sauce for the next time and will try this recipe. I love the look of the Chickpea recipe too!
Filling, delicious and nutritious.
Have a great weekend every-one
Love from Sue
Yes, it is soup weather that's for sure. I have pea and ham soup in the crockpot at the moment as well as dough in the bread maker to make some rolls to go with it. I think we are all over the heatwaves of spring and summer.
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