this week’s soup 10 nov 08

I am remiss in telling you about this, and indeed I’m sure you don’t care.  I record them for myself, really :)

I used the stock from the very last of the roast chicken.  Food processed one parsnip, one leek, four carrots, half a swede into mulch, hurled it in the soup pan, cooked down for 10 minutes.

Added stock, a mugful or so of lentils, seasoning.  Cooked.  Done.

Not very exciting, really .. but tasty.  And very warming in this cold weather.

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