Thursday, September 07, 2017

What's on the Menu this week: Two Seasons Broth

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

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