David’s Spring Minestrone Soup
Put a spring in your soup with The Fish Hotel’s Head Chef David Hall’s Spring Minestrone Soup recipe, perfect for using up leftovers to make a hearty and healthy lunch.
Method: Making the Stock
Remove chicken from your leftover roast chicken.
Cover carcass with 3 liters of water and add any white vegetables and herbs you have I used:
- 1 White onion peeled and cut in half
- 2 Celery sticks cut in half
- ½ Leek
- 2 Bay leaves
- 3 Sprigs of thyme
- 2 Cloves of garlic
Bring the stock to the boil and then simmer for 2 – 3 hours stirring occasionally.
Once cooked, pass through fine sieve.
Method: Making the Soup
For the soup you can use leftovers you have in your house. I used:
- 1 White onion finely cut
- 3 Carrots diced
- 3 Slices of streaky bacon (optional)
- 100g Spaghetti broken into small noodles
- Dice left over chicken
- ½ Courgette diced
- ½ Celery diced
- 1 Bunch of asparagus or other spring vegetable
- ½ Bunch of parsley finely chopped
Fry bacon until lightly caramelised.
Add the diced onion and carrot and cook without colour.
Add chicken stock and broken spaghetti noodles.
Bring to the boil and simmer until spaghetti is almost cooked.
Then add your chicken and spring vegetables.
Continue to cook for about 6 minutes until vegetables are cooked to your liking.
Finish with salt, pepper and parsley and serve with a big chunk of bread and butter!
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