David’s Spring Minestrone Soup

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

Step 1

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

Step 2

Bring the stock to the boil and then simmer for 2 – 3 hours stirring occasionally.

Step 3

Once cooked, pass through fine sieve.

Method: Making the Soup

Step 1

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

Step 2

Fry bacon until lightly caramelised.

Step 3

Add the diced onion and carrot and cook without colour.

Step 4

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.

Step 5

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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