Winter and Spring
are vying for attention at the moment, some days are warm with spring berg
winds, then the North Westerlies sweep in across the sea and bring chill and
welcome rain. This week's soup can be served in either weather. It is fresh and
light with some Asian flavours but full of warmth from the fresh ginger and
five spice powder. It is a great way to use up left over roast pork or chicken.
And you can add a dash of Tabasco or chilli sauce should you wish it warmer. If
you use raw meat or chicken add them just after the leeks and onion and make
sure they are cooked through before serving. If you want to make this
vegetarian you can. You could use mushrooms or silken tofu
1 T
oil - 2 leeks, sliced - 1 small onion, chopped - 2 diced carrots - 1 fennel
bulb, finely sliced and chopped - 1 clove of garlic, chopped - 1 teaspoon
grated fresh ginger - ½ teaspoon five spice powder - 180g cooked pork or cooked
chicken, chopped - 750 ml chicken stock - 50g green bean noodles or egg noodles
- ¼ cup fresh bean sprouts - ¼ cup chopped fresh flat leaf parsley - ¼ cup
chopped celery tops - 2 or 3 spring onions, trimmed and sliced - salt and
freshly ground pepper to taste
In a large saucepan, sauté the leeks and onion in the oil till they are transparent and soft, then add the carrots and the fennel and continue to cook for a couple more minutes. Put in the garlic and ginger and five spice powder, stir to warm through and then add the meat or chicken and the stock. Let this simmer for about 15 minutes. Add the noodles and cook until they are done. Then add the sprouts and the herbs and season to taste. Just before serving add the spring onions
© John & Lynne Ford, Adamastor & Bacchus 2017
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