Saturday, April 30, 2011

Easy Peasy

Sometimes leftovers can be icky until you drastically change their texture.

Here is Tuesday night's dinner, only soupified!

When I made the chicken drumsticks, I had de-glazed the pan with some chicken stock, reduced and strained it, and saved the resulting sauce to make soup later.
There was 1 drumstick leftover, along with a bunch of veggies.
Pureed the veggies with 1 cup water and added more salt and pepper. Minced 2 scallions and 2 cloves of garlic, then browned them in the deglazing liquid.
Stirred in the veggie puree. Finished by dicing the meat on the leftover drums
tick and adding it with some frozen peas.

Oh yeah, and more garlic.

As it simmered I topped it off with another splash of milk and a few good shreds of sharp white cheddar.

Result = soup.

It may not be the prettiest color, but it tastes like chicken pot pie without the crust. Soup day.

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