Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, 7/8 waste not want not soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Over the years, I have made some wonderful soups using bits and pieces that most would bin. Americans waste a lot of food. Don't worry (or do!), we're not alone; apparently those Carrot tops can be boiled for soup stock, along with things like celery and fennel bottoms, fennel fronds, woody herb stems, and the rinds of hard cheese.
7/8 Waste not want not Soup is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. 7/8 Waste not want not Soup is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook 7/8 waste not want not soup using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make 7/8 Waste not want not Soup:
- Prepare For the stock
- Make ready carcass of a chicken broken into pieces or a few beef bones
- Take 2 handfuls leftover vegetables such as carrots, celery, onion
- Prepare 1 bayleaf
- Prepare 6 peppercorns
- Take sprig thyme
- Get splash vinegar
- Make ready to taste salt
- Prepare water
- Prepare For the soup
- Prepare handful leftover uncooked vege - I used fennel, Brussel sprouts, broccoli and chestnut mushrooms
- Take 1 tbsp fat from the top of the stock
- Prepare 1 pint (1/2 litre) stock
- Make ready to taste salt and pepper
The less we waste, the less we lack in the future. Smith." "Waste not, want not" is an idiom that has a specific meaning, but it is neither of the two meanings you suggested. What it does mean, basically, is that if you do not waste that which you have (waste not), you will not later want that which you have wasted (want not). Add waste not, want not to one of your lists below, or create a new one.
Steps to make 7/8 Waste not want not Soup:
- To make the stock. After stripping the carcass/bones of the meat, place the bones in a large pan such as a stock pot.
- Wash (no need to peel) the vegetables, chop and add to the pan. Add the bayleaf, peppercorns, thyme, a little salt and a splash of vinegar (the vinegar helps release the nutrients from the marrow).
- Add enough water to cover. Bring to a simmer, cover and cook gently for at least an hour, preferably two or more or until the liquid takes on colour and is reduced by at least half. Strain, pushing the vegetables and bones against the sieve to extract maximum flavour. - Set aside. It can be stored in the fridge for a few days.
- To make the soup. Slice the vegetables thinly. Skim a little of the fat off the stock and place in a pan and heat. Add the vegetables to the pan turning as they cook. Season and add 1 pint of the stock. Add a few grinds of salt and pepper. Bring to the boil, turn down the heat to a simmer and cook until the vegetables are cooked but still have a bite.
- Check the seasoning then share between 2 bowls. I topped mine with finely chopped Brussel sprouts to add a bit of texture but you can add parsley or maybe a few dried chilli flakes, whatever takes your fancy.
All about reducing waste in our lives and making the most of what we've got! Waste not, want not is something which used to be said by people who wished to impress, often on their wasteful children, that many valuable things can only be acquired through hard work. I don't know if there are people who still say it much. I see that it is being used as a slogan by WRAP, which is trying. This unwanted food is turned into delicious soups, casseroles, sauces and curries that feed the hungry people of Leeds.
So that is going to wrap this up for this exceptional food 7/8 waste not want not soup recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
