Last evening was the first time since christmas eve that I could truly motivate myself to cooking, so that gives you some idea of how sick I have been!
For my return to the kitchen I rustled up that much love family favourite and mainstay, vegetable soup. After the carcass from the christmas day turkey had been denuded by the family vultures, I sent it to sleep in the freezer until needed. Having always on hand a variety of vegetables and pulses required for making different soups, I was able to rustle up said vegetable soup with minimal effort and maximum flavour!
Storing carcasses from roasted fowl joints in the freezer is a great idea, you may not always have the time to make and freeze a stock the day you roast your bird but it's so easy to just make a soup base using a carcass straight from the freezer......just add the frozen bones and vegetables to the pot, add cold water and bring to the boil then leave the stock to simmer in the usual way....easy peasy!
click HERE! for the full vegetable soup recipe and making the stock
I am so looking forward to getting back into the cooking swing of things as I got a new camera for christmas and can't wait to play about with some seductive food photography, until then you can follow me on twitter, facebook and I'm now on pinterest too!
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