Spare Sauce, Sider & Stock Soup

Name: How to cook Spare Sauce, Sider & Stock Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 servings
Cuisine: Us

Introduce

Chef :

John A

Spare Sauce, Sider & Stock Soup

OK, I do know how to spell “Cider” but the alliteration appealed! This is very much a “Use-Up” recipe combining left-over sauce and cider from Saturday’s Pork Chops with cider, apple, mushrooms & crème fraîche dinner (my recipe already on Cookpad) with stock from Sunday’s Roast Chicken lunch. Note that I’ve added neither herbs nor seasoning coz both were in the constituent ingredients. The same principle can be applied to combine other leftovers provided that the tastes are compatible. #WastenotWantnot

Ingredient

Food ration :

6-8 servings

Cooking time :

30-35 minutes including prep

1 1/2 litres

home-made chicken stock, with a few small bits of meat in

1/2 litre

cider, apple, mushrooms and crème fraîche sauce

1/4 litre

dry vintage cider

carrots, unpeeled and roughly diced

potatoes, unpeeled and roughly chopped

onions, peeled and roughly chopped

Cooking instructions

* Step 1

Place all ingredients into a largish saucepan, stir well, cover and bring to the boil, stirring occasionally.

* Step 2

Reduce the heat to a medium simmer and cook for 25-30 minutes, stirring occasionally.

* Step 3

Season to taste but, given the original ingredients, sparingly.

* Step 4

Either serve as is, i.e. clear with chunks (our preference) or whizz to desired thicker consistency. Serve piping hot with your choice of bread - sourdough rolls go well.

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